Vegetarian Noodle Stir‑Fry

Ingredients

• 250 g Chinese egg noodles
• 2 cloves garlic
• 1 tsp freshly grated ginger
• 2 shallots
• 1 red bell pepper
• 250 g Broccoli
• 150 g oyster mushrooms
• 2 tbsp sesame oil
• 4 tbsp light soy sauce
• 50 ml Vegetable broth
• 1 tsp cane sugar

Instructions

1. 1.

   Cook the noodles according to package instructions, drain, rinse with cold water and set aside. Clean and wash the broccoli, blanch in boiling salted water for 2–3 minutes, then cool in ice water and drain well. Peel and finely dice the garlic. Peel and finely dice the shallots. Wash, trim, halve, seed and remove the white membranes from the bell pepper; slice the flesh into very thin strips. Clean the oyster mushrooms and cut them into bite‑sized pieces.

2. 2.

   Heat the oil in a wok and stir‑fry the garlic, ginger, shallots and oyster mushrooms for about 1 minute. Add the bell pepper and broccoli and continue stir‑frying for another 2 minutes. Pour in the soy sauce and vegetable broth, stir in the sugar, cover and steam on low heat for 1–2 more minutes. Finally add the noodles and warm through.