🍽️ Asian Vegetable Noodles

Name: Asian Vegetable Noodles
Total time: 30 min
Yield: 4 servings
Ingredients: 6 spring onions; 250 g oyster mushrooms; 250 g bean sprouts; 200 g snow peas; 400 g pasta (e.g. rigatoni or penne); salt; 4 sprigs dill; 100 g water chestnut (drained weight; can); 1 tbsp sesame oil; 1 tbsp rapeseed oil; 3 tbsp oyster sauce; 250 ml classic vegetable broth; 100 ml teriyaki sauce; 0.5 tsp ground ginger; pepper

508 kcal · 30 min · 4 servings

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Ingredients

6 spring onions
250 g oyster mushrooms
250 g bean sprouts
200 g snow peas
400 g pasta (e.g. rigatoni or penne)
salt
4 sprigs dill
100 g water chestnut (drained weight; can)
1 tbsp sesame oil
1 tbsp rapeseed oil
3 tbsp oyster sauce
250 ml classic vegetable broth
100 ml teriyaki sauce
0.5 tsp ground ginger
pepper

Instructions

1. Wash the spring onions thoroughly and slice them into thin rings.
2. Clean the oyster mushrooms and cut them into small, bite-sized pieces.
3. Rinse the bean sprouts in a colander and let them drain well. Wash the snow peas, trim the ends, and cut them diagonally in half.
4. Cook the noodles in plenty of salted water, exactly according to the package instructions, until they are al dente.
5. Meanwhile, wash the dill, shake it dry, pluck off the small leaves, and chop them coarsely. Drain the water chestnuts and halve them.
6. Heat the sesame and rapeseed oil in a wok. Fry the mushrooms, onions, sprouts, and snow peas in it, stirring constantly, for 6 to 8 minutes until browned all over.
7. Add the halved water chestnuts to the wok.
8. Add the oyster sauce, vegetable broth, teriyaki sauce, and ginger. Simmer everything over low heat for another 2 to 3 minutes. Add the drained noodles and mix everything well. Season with salt and pepper, sprinkle with dill, and serve the dish.

Nutrition per serving

kcal: 508
Protein: 22 g · Fett/Fat: 8 g · Carbs: 84 g