Asian Noodles with Vegetables and Ground Meat
Asian noodles with vegetables and ground meat from Spoonsparrow are always a hit.
Ingredients
- 150 g Chinese cabbage
- 150 g sugar snap peas
- 2 Spring Onions
- 200 g shiitake mushrooms
- 2 Garlic cloves
- 2 cm fresh ginger
- 100 g mie noodles
- 1 jar bamboo shoots
- 2 tbsp soy oil
- 600 g ground pork
- soy sauce
- Cayenne pepper
- 1 tbsp Sesame oil
- Salt
Instructions
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1.
Clean and wash the Chinese cabbage, cut into strips. Wash and trim the sugar snap peas, then cut diagonally in half. Clean and wash the spring onions, slice finely into rings. Dry the mushrooms with a cloth and quarter them. Peel the garlic and ginger, then dice both finely.
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2.
Cook the noodles in salted water until al dente. Drain and rinse under cold water. Rinse the bamboo shoots in a colander, cool them, and drain. Heat the oil in a large non‑stick pan or wok. Brown the ground pork until crumbly, season with soy sauce and cayenne pepper, then remove from the pan. Add sesame oil to the pan. Stir‑fry the garlic, spring onions, ginger, mushrooms, sugar snap peas, Chinese cabbage, and bamboo shoots for 2–3 minutes, stirring constantly. Return the browned pork and drained noodles, cook together for another 2 minutes. Season with soy sauce, salt, and cayenne pepper to taste, then serve.
