Fried Noodles

Ingredients

• 500 g Chinese egg noodles
• Salt
• 10 g ginger (1 piece)
• 2 Garlic cloves
• 150 g baby corn
• 8 stalks coriander
• 200 g Sugar snap peas
• 6 Spring Onions
• 250 g Tofu
• 150 ml Classic Vegetable Broth
• 2 tbsp oil (e.g., peanut oil)
• 1 tsp Sambal oelek
• 40 g cashew nuts
• 3 tbsp Soy sauce
• Pepper

Instructions

1. 1.

   Cook the noodles according to package instructions in boiling salted water. Then rinse under cold water in a colander and drain.

2. 2.

   While the noodles cook, peel and finely grate the ginger. Peel the garlic and crush it with the back of a knife.

3. 3.

   Wash the corn cobs, shake off excess moisture and cut them lengthwise in half. Wash the coriander, shake dry, pluck the leaves and roughly chop with a large knife.

4. 4.

   Clean the sugar snap peas, wash, drain and slice diagonally in half. Clean the spring onions, wash and cut into diagonal rings.

5. 5.

   Pat the tofu dry and cut into about 2 cm cubes. Heat the vegetable broth in a small pot.

6. 6.

   Heat the oil in a wok or large pan. Fry sambal oelek, ginger and garlic for 1–2 minutes. Add tofu, spring onions and corn and stir-fry for 2–3 minutes.

7. 7.

   Add sugar snap peas, noodles and cashew nuts and continue stirring over high heat for another 2–3 minutes.

8. 8.

   Pour in soy sauce and broth, bring to a boil once and let reduce slightly. Stir in coriander, season with pepper and serve the fried noodles immediately.