Vegetarian Noodle Pan

Ingredients

• Salt
• 160 g Mie noodles
• 250 g Broccoli
• 100 g carrots (1 carrot)
• 1 Spring onion
• 1 small garlic clove
• 30 g Cashews (2 tbsp)
• 2 tbsp Rapeseed oil
• 1 tsp 5-spice mix
• 1 tbsp soy sauce
• 60 g mung bean sprouts

Instructions

1. 1.

   Bring 500 ml salted water to a boil in a pot, add the Mie noodles and bring back to a boil. Cover and let stand over low heat for about 5 minutes, then drain in a colander and set aside.

2. 2.

   Wash, trim, and cut broccoli florets from the stem. Peel the stem and finely chop it.

3. 3.

   Wash, trim, peel carrots and slice them into thin strips using a vegetable peeler or mandoline.

4. 4.

   Wash, trim spring onion and slice into fine rings. Peel garlic clove and finely chop it.

5. 5.

   Heat cashews with oil in a wok or large deep pan. Add carrots, broccoli stems, garlic, and 1 tsp spice mix; stir-fry for about 5 minutes.

6. 6.

   Add spring onions and broccoli florets and continue to stir-fry for another 2 minutes. Season with soy sauce.

7. 7.

   Rinse sprouts cold, drain well, and combine with the cooked noodles and vegetables. Stir-fry everything together for an additional 2 minutes and serve immediately.