Asian Noodles with Mushrooms

Ingredients

• 2 Garlic cloves
• 10 g ginger (1 piece)
• 1 small red chili pepper
• 350 g mushrooms (button, oyster)
• 1 red bell pepper
• 3 spring onions
• 300 g broccoli
• 2 carrots
• 350 g Chinese egg noodles
• 2 tbsp sesame oil
• 3 tbsp Soy sauce
• 2 tbsp fish sauce
• 10 g light sesame seeds (1 tbsp)

Instructions

1. 1.

   Peel and finely chop the garlic and ginger. Wash, trim and finely dice the chili pepper. Clean the mushrooms; slice button mushrooms and roughly tear oyster mushrooms.

2. 2.

   Wash, trim and cut the bell pepper into sticks. Wash, trim and slice the spring onions into rings. Divide broccoli into small florets, wash and drain. Peel, trim and cut carrots into thin sticks.

3. 3.

   Cook noodles according to package instructions until al dente. Drain and set aside.

4. 4.

   Heat oil in a wok. Stir-fry ginger, chili and garlic over high heat until translucent. Add mushrooms, broccoli and carrots; season with 2 tbsp soy sauce and fish sauce. Cook while stirring for 3 minutes.

5. 5.

   Stir in bell pepper, spring onions and sesame seeds; sauté for about 2 minutes and toss in noodles. Adjust seasoning with remaining soy sauce and divide among four bowls.