Asian Noodles

Ingredients

• 125 g Mie noodles (egg‑free)
• Salt
• 200 g Green beans
• 400 g zucchini (2 zucchinis)
• 1 red chili pepper (more if desired)
• 1 Garlic clove
• 100 g scallions (1 bunch)
• 15 g ginger (1 piece)
• 1 g potato starch
• 80 g tofu
• 2 tbsp peanut oil
• 2 tbsp Light soy sauce
• 0.5 tsp dark sesame oil
• 1 tsp black sesame seeds

Instructions

1. 1.

   Cook noodles according to package instructions in plenty of boiling salted water until al dente. Drain in a sieve and loosen with a fork.

2. 2.

   Meanwhile, wash and trim the beans, cut diagonally into about 3 cm pieces. Parboil in salted water for 5 minutes, rinse under cold water, then drain.

3. 3.

   While the beans cook, wash and trim the zucchini, halve lengthwise, and slice diagonally into thin strips.

4. 4.

   Wash, trim, halve, deseed, optionally rinse again, and cut the chili into thin rings. Peel and finely chop the garlic.

5. 5.

   Wash, trim, and slice the scallions diagonally into thin rings. Peel and grate the ginger finely.

6. 6.

   Place potato starch on a plate. Cut tofu into about 1.5 cm cubes, pat dry, season with salt, and coat in potato starch.

7. 7.

   Heat oil in a large pan or wok over medium heat. Fry the tofu until golden brown all around. Remove with a slotted spoon and set aside on a plate.

8. 8.

   Add beans, chili, and garlic to the remaining fat and stir‑fry similarly.

9. 9.

   Add zucchini and scallions, cover, and cook over low heat for 2 minutes.

10. 10.

    Add noodles and fry uncovered for another 2 minutes. Season with soy sauce, ginger, and sesame oil. Mix in tofu, sprinkle with black sesame seeds, and serve.