Wok Noodles – Vegetarian

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 bell pepper (s), cut into fine strips
  • 1 large carrot (s), cut into fine strips
  • 250 g broccoli, cleaned and cut into small florets
  • 250 g mushrooms, cleaned and sliced
  • 2 small zucchini, cut into sticks
  • olive oil
  • 320 ml water, hot
  • 2 vegetable stock cubes
  • 2 tablespoon soy sauce, light
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon ketchup
  • 1 tablespoon cumin
  • 2 teaspoons turmeric
  • 0.25 teaspoon ¼ cayenne pepper
  • 1 tablespoon sesame oil
  • 250 g noodles (wok noodles without pre-cookin, ribbons)
Wok Noodles – Vegetarian
Wok Noodles – Vegetarian

Instructions

  1. Prepare the vegetables.
  2. Dissolve the vegetable stock cubes in boiling hot water. Add the soy sauce, balsamic vinegar, ketchup, sesame oil and spices. I always make the quantities by feeling, the information is for guidance only. I also use very sweet ketchup - if you don`t have it, you can add a pinch of sugar. Season the finished sauce to taste. I always dip a vegetable stick in the sauce. It has to taste very spicy.
  3. Heat a good portion of olive oil in the wok and swirl it with it. Let cool down. Then heat again and add the prepared vegetables. Fry for 5 minutes over high heat and constantly turning.
  4. Then add the sauce and wok noodles and stir-fry for another 5 minutes over medium heat.

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