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🍽️ Spicy Rice Noodle Stir-fry

482 kcal · 30 min · 4 servings

Ingredients

• 250 g Indonesian egg noodles (Asian market)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small stalk leek
• 1 bulb fennel
• 1 handful mushrooms (shiitake, oyster mushrooms...)
• 2 garlic cloves
• 1 can bamboo shoots (325 g drained weight)
• 2 egg yolks
• 4 egg whites
• 4 tbsp sesame oil
• soy sauce (to taste)
• salt
• pepper
• bell peppers (hot)

Instructions

1. 1. Cook the noodles in salted water until al dente. Drain the water and let the noodles drip dry.
2. 2. Wash the bell pepper thoroughly. Cut it in half lengthwise, remove the inside, and slice the flesh into thin strips.
3. 3. Wash the leek. Cut it into thin rings.
4. 4. Wash the fennel. Slice it into thin slices.
5. 5. Clean the mushrooms. Chop them small if necessary.
6. 6. Peel the garlic. Dice it finely.
7. 7. Drain the bamboo shoots from the jar.
8. 8. Whisk the eggs in a bowl. Season with pepper, paprika powder, and salt.
9. 9. Heat the oil in a wok or a large frying pan.
10. 10. Fry the fennel, bell pepper, and leek for 8 to 10 minutes while stirring constantly.
11. 11. Add the garlic, mushrooms, and bamboo shoots. Stir them in and fry them briefly.
12. 12. Fry the scrambled eggs in a separate pan with a little oil for a short time.
13. 13. Stir the noodles into the vegetables. Fry everything together briefly.
14. 14. Season the dish with soy sauce, salt, and pepper.
15. 15. Serve it in small bowls together with the scrambled eggs.

Nutrition per serving

• kcal: 482
• Protein: 18 g · Fett/Fat: 24 g · Carbs: 45 g