Noodle-Mushroom Stir‑Fry

Ingredients

• 350 g Chinese egg noodles
• 2 red onions
• 4 Spring Onions
• 250 g Chinese cabbage (delicate white leaves)
• 250 g mushrooms (e.g., shiitake, button)
• 100 g bamboo shoots, glass or canned (sliced)
• 100 g baby corn, canned
• 2 cm ginger
• 2 tbsp peanut oil
• 1 tbsp Yellow curry paste
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Cook the noodles according to package instructions, rinse under cold water and drain well.

2. 2.

   Peel and finely slice the onions. Wash, trim and cut the spring onions into rings. Rinse, trim and chop the cabbage leaves into pieces. Clean and slice the mushrooms. Drain the bamboo shoots. Drain the baby corn and split lengthwise. Peel and finely mince the ginger.

3. 3.

   Sauté the ginger with the mushrooms and onion slices in hot oil in a wok for 1‑2 minutes. Add the cabbage and spring onions, stir‑fry for another 1‑2 minutes.

4. 4.

   Stir in the curry paste and cook briefly to combine flavors. Add the noodles, bamboo shoots and baby corn, stir‑fry for 1‑2 minutes until heated through. Season with soy sauce and serve.