Vegetarian Chop Suey

Ingredients

• 1 onion
• 3 Garlic cloves
• 1 green bell pepper
• 1 red bell pepper
• 80 g broccoli
• 1 Zucchini
• 1 Carrot
• 2 tbsp peanut oil
• 100 g mung bean sprouts
• 2 tbsp Light soy sauce
• 125 ml Vegetable broth
• Pepper
• 70 g rice noodles

Instructions

1. 1.

   Peel and dice the onion, peel and finely chop the garlic. Halve the bell peppers, remove seeds, wash and cut into thin strips. Clean the broccoli, wash and separate into florets. Wash the zucchini, slice into rounds. Peel and cut the carrot into thin strips.

2. 2.

   Heat peanut oil in a hot wok or skillet. Add onion and garlic and stir‑fry briefly over high heat. Add bell peppers, broccoli, zucchini and carrot strips and cook for 2–3 minutes. Rinse sprouts, shake dry and add soy sauce and vegetable broth, stirring well. Season with pepper and simmer for another 2 minutes.

3. 3.

   Meanwhile, place rice noodles in a pot or bowl, pour boiling water over them and cover to steam for about 3–4 minutes. Serve the vegetarian chop suey over the noodles.