Stir‑Fried Vegetables and Wild Garlic in a Wok with Egg Noodles

Ingredients

• 1 tbsp Sesame seeds
• 2 bunches wild garlic
• 400 g egg noodles
• salt to taste
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Zucchini
• 1 small aubergine
• 2 cloves garlic
• 200 g bamboo shoots (glass)
• 2 chili peppers
• 2 tbsp oil
• 1 tsp fresh grated ginger
• light soy sauce
• fish sauce

Instructions

1. 1.

   Toast sesame seeds in a non‑stick pan without oil, remove and let cool. Wash the wild garlic, shake off water, and trim. Cook noodles according to package in salted water, drain, rinse with cold water, and set aside. Wash bell peppers, halve, deseed, and slice into strips.

2. 2.

   Wash zucchini and aubergine, slice both into rounds. Peel garlic and finely chop. Drain bamboo shoots and cut diagonally into ~1 cm wide strips. Slice chili peppers into rings.

3. 3.

   Sauté bell pepper slices and garlic in hot oil until fragrant. Add chili rings, zucchini, and aubergine. Then stir in bamboo shoots and ginger, cooking for about 5 minutes while stirring. Season with soy sauce and fish sauce, then fold in wild garlic and noodles, cooking together for another 2 minutes. Taste and sprinkle with sesame seeds before serving.