Noodle pan with sprouts and egg

Ingredients

• 50 g glass noodles
• 200 g mung bean sprouts
• 150 g small red bell pepper (1 small red bell pepper)
• 0.5 bunch Chives
• 1 Garlic clove
• 2 tsp Sesame seeds
• 2 Eggs
• 2 tsp soy sauce
• 2 tbsp oil (e.g., peanut oil)
• 100 g ground beef steak
• Salt
• Pepper

Instructions

1. 1.

   Place glass noodles in a bowl and pour 300 ml boiling water over them. Let sit for 1 minute, then strain and rinse with cold water. Drain well.

2. 2.

   Rinse sprouts hot and drain thoroughly.

3. 3.

   Quarter the bell pepper, deseed, wash, and slice into thin strips.

4. 4.

   Wash chives, shake dry, and cut into small rolls. Peel garlic and dice finely.

5. 5.

   Lightly toast sesame seeds in a large non-stick pan, transfer to a small plate, and let cool.

6. 6.

   Beat eggs in a small bowl and whisk with 1 tsp soy sauce.

7. 7.

   Heat 1 tbsp oil in the pan and pour in the eggs. Cook like an omelette over medium heat, flipping after about 2 minutes per side until golden brown.

8. 8.

   Remove the egg cake and let it cool for 2–3 minutes. Then roll tightly and slice into thin strips.

9. 9.

   Heat remaining oil in the pan and sear ground beef over high heat for about 3 minutes until browned.

10. 10.

    Add bell pepper strips, sprouts, garlic, and glass noodles. Season with salt and pepper, and stir-fry over high heat for about 1 minute.

11. 11.

    Add chives and egg strips, fold gently. Finish with remaining soy sauce, sprinkle sesame seeds on top, and serve.