Summary

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)

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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.