Vegetable Stir-Fry with Egg Noodles

Ingredients

• 1 Garlic clove
• 10 g ginger (1 piece)
• 5 stalks cilantro
• 6 Thai basil leaves
• 250 g Asian egg noodles
• Salt
• 200 g snow peas
• 1 onion
• 2 carrots
• 200 g napa cabbage (1 piece)
• 1 red bell pepper
• 1 yellow bell pepper
• 2 tbsp peanut oil
• 4 tbsp rice wine
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Peel and finely chop the garlic. Peel and grate the ginger. Wash the cilantro, shake dry, and chop the leaves. Wash the Thai basil, shake dry, and pluck the leaves.

2. 2.

   Cook the noodles according to package instructions in salted water, rinse with cold water, and drain.

3. 3.

   Meanwhile wash and trim the snow peas. Peel the onion and carrots. Dice the onion and cut the carrots into sticks. Wash, trim, and slice the cabbage and bell peppers.

4. 4.

   Heat peanut oil in a pan and sauté the garlic and ginger. Then gradually add the snow peas, carrots, onion, cabbage, and bell peppers over about 5 minutes while stirring. Deglaze with rice wine. Sprinkle with cilantro and Thai basil and cook for another 1–2 minutes while stirring.

5. 5.

   Add the drained noodles and season the stir-fry with soy sauce and salt to taste.