Stir‑Fried Noodles Like in China

Ingredients

• 250 g Chinese egg noodles
• 100 g Mu‑Err mushrooms (dried)
• 250 g green asparagus
• 250 g Broccoli
• 200 g Green beans
• 4 tomatoes
• 1 onion
• 2 red chili peppers
• 6 tbsp oil
• Salt
• 2 tbsp Soy sauce
• 1 piece ginger (3 cm)

Instructions

1. 1.

   Soak Mu Err mushrooms in boiling water. Wash and trim the lower tough ends of the asparagus. Boil in salted water for 8 minutes, then drain. Cut broccoli into florets. Blanch broccoli florets in salted water for 3 minutes, then drain. Wash and trim green beans, blanch them in salted water for 5 minutes, then drain. Wash tomatoes, blanch briefly, peel, halve, core, and cut into wedges.

2. 2.

   Put egg noodles in plenty of boiling water. Remove the pot from heat and let the noodles sit in the water for about 4 minutes. Then strain them, rinse with cold water, and drain well.

3. 3.

   Peel and finely chop onion and ginger. Slice chili peppers into small rings. Place onion, ginger, and chili in a mortar and crush finely. Heat oil in a wok. Gradually add all the vegetables, the drained mushrooms, the crushed paste, and the noodles. Stir‑fry everything over high heat. Add soy sauce, stir, serve hot on plates.