Chinese Egg Noodles with Vegetables

Ingredients

• 2 small pak choi
• 1 large red bell pepper
• 300 g bamboo shoots (cut)
• 300 g shiitake mushrooms
• 1 piece ginger (2 cm)
• 1 clove garlic
• 1 red chili pepper
• 8 small potatoes (pre-cooked from yesterday)
• 6 tbsp peanut oil
• 300 g Chinese egg noodles
• 3 tbsp water
• 1 tbsp sugar
• 4 tbsp rice wine
• 5 tbsp Soy sauce
• 3 Tbsp oyster sauce
• 2 tbsp sesame seeds

Instructions

1. 1.

   Soak the Chinese egg noodles in cold water.

2. 2.

   Trim the stem of the Pak Choi and separate into individual leaves, wash, shake dry. Rinse bamboo shoots under running water and let drain. Rub shiitake mushrooms with a kitchen towel, remove stems. Quarter potatoes.

3. 3.

   Wash chili pepper, slit lengthwise, deseed, remove white membrane, dice finely. Peel garlic cloves and dice finely. Peel ginger and grate finely.

4. 4.

   Heat 1 tbsp oil in a wok, stir-fry chili, garlic, and ginger for 1-2 minutes, transfer to a plate and keep warm in a preheated oven at 100°C. Then add the remaining ingredients one by one, each for 4-6 minutes with constant stirring, drizzle with 1-2 tbsp of the seasoning mix, place on the plate and keep warm.

5. 5.

   When all vegetables are cooked, pour 500 ml water into the wok and bring to a boil. Drain the noodles and add them to the boiling water, cook according to package instructions for about 3-5 minutes until tender.

6. 6.

   Drain the noodles, divide among four bowls, drizzle with remaining sauce, arrange vegetables decoratively on top, sprinkle sesame seeds and garlic-chili-ginger mixture, and serve hot.