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🍝 Asian noodle pan with wakame, shiitake and pak choi

719 kcal · 30 min · 4 servings

Ingredients

• 150 g Wakame seaweed salad (frozen; from the Asian store)
• 1 organic cucumber
• 2 Nashi pears
• 100 g Shiitake mushrooms
• 8 mini Pak Choi
• 2 red onions
• 400 g Soba noodles (from the Asian store)
• salt
• 4 tbsp toasted sesame oil
• 1 handful roasted wasabi peanuts
• 5 tbsp sesame oil
• 100 ml vegetable broth
• 3 tbsp Ketjap manis (Indonesian sweet soy sauce)
• 1 tbsp sweet chili sauce
• 1 tbsp oyster sauce
• 1 tsp cornstarch

Instructions

1. 1. Let the wakame seaweed (an edible sea algae) thaw.
2. 2. Cut the cucumber in half lengthwise.
3. 3. Remove the core of the cucumber.
4. 4. Slice the cucumber into long, thin strips.
5. 5. Quarter the pears.
6. 6. Remove the core of the pears.
7. 7. Slice the pears into thin strips.
8. 8. Clean the shiitake mushrooms.
9. 9. Remove the tough stems of the mushrooms.
10. 10. Quarter the mushroom caps.
11. 11. Set the mushrooms aside.
12. 12. Cut the pak choi heads in half lengthwise.
13. 13. Combine sesame oil, vegetable broth, ketjap manis (a sweet, thick soy sauce), sweet chili sauce, and oyster sauce in a pot.
14. 14. Bring the sauce mixture to a boil.
15. 15. Mix the cornstarch (a starch used for thickening) with a small amount of cold water until smooth.
16. 16. Stir the starch-water mixture into the boiling sauce to thicken it.
17. 17. Cook the noodles in salted water according to the package instructions until al dente (firm to the bite).
18. 18. Heat 2 tablespoons of oil in a large pan.
19. 19. Sauté the onions over medium heat until soft and translucent.
20. 20. Add the pak choi and stir-fry briefly.
21. 21. Deglaze the pan with a splash of the prepared sauce.
22. 22. Cook the vegetables for about 5 minutes until they are still slightly firm.
23. 23. Heat the remaining oil in a second pan.
24. 24. Sauté the cucumber and pear strips along with the mushrooms.
25. 25. Deglaze the vegetables with the rest of the sauce.
26. 26. Drain the noodles.
27. 27. Rinse the noodles briefly with cold water.
28. 28. Let the noodles drain well.
29. 29. Add the noodles and the pak choi to the remaining vegetable mixture in the pan.
30. 30. Fold in the thawed wakame seaweed.
31. 31. Heat everything through briefly.
32. 32. Toss well to combine.
33. 33. Divide the noodles and vegetables among deep plates.
34. 34. Sprinkle with chopped wasabi peanuts (peanuts seasoned with wasabi).
35. 35. Serve immediately.

Nutrition per serving

• kcal: 719
• Protein: 15 g · Fett/Fat: 29 g · Carbs: 100 g