Egg noodles stir-fried in a wok with cabbage, carrot, pepper and mushrooms, soy sauce, ginger and sesame oil. A quick Asian-style vegetarian main.
Ingredients
Instructions
- 1
Cook the noodles in plenty of boiling water according to the package (about 320 g dry noodles for 800 g cooked), drain and rinse under cold water.
- 2
Slice the cabbage into thin strips, julienne the carrot and red pepper, slice the mushrooms and cut the green onions on the diagonal; grate the garlic and ginger.
- 3
Heat the sunflower oil in a wok or large skillet over high heat and stir-fry the mushrooms for 3-4 minutes until their liquid evaporates.
- 4
Add the carrot, pepper and cabbage and stir-fry for 3-4 minutes, keeping them crisp. Add the garlic, ginger and the white parts of the green onions and stir for 30 seconds.
- 5
Add the noodles and soy sauce and toss with tongs for 2-3 minutes until heated through.
- 6
Remove from the heat, add the sesame oil and green onion tops, toss and serve right away.
Nutrition
Per serving
| Calories | 387 kcal |
|---|---|
| Protein | 12 g |
| Carbs | 55 g |
| Fat | 14 g |
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