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🍝 Vegetable Noodle Stir-Fry

334 kcal · 30 min · 4 servings

Ingredients

• 250 g Chinese egg noodles
• 2 garlic cloves
• 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 in salted water until al dente.
2. 2. Drain the noodles and rinse them briefly with cold water.
3. 3. Let the noodles drain well.
4. 4. Wash the broccoli thoroughly.
5. 5. Bring water to a boil and add some salt.
6. 6. Cook the broccoli in the boiling water for two to three minutes.
7. 7. Shock the broccoli immediately with cold water.
8. 8. Let the broccoli drain well.
9. 9. Peel the garlic.
10. 10. Dice the garlic finely.
11. 11. Peel the shallots.
12. 12. Dice the shallots finely.
13. 13. Wash the bell pepper.
14. 14. Cut the bell pepper in half lengthwise.
15. 15. Remove the seeds and the white inner membranes.
16. 16. Cut the flesh of the bell pepper into thin strips.
17. 17. Clean the oyster mushrooms.
18. 18. Cut the oyster mushrooms into bite-sized pieces.
19. 19. Heat the oil in a wok.
20. 20. Sauté the garlic, ginger, shallots, and oyster mushrooms while stirring for about one minute.
21. 21. Add the bell pepper and the broccoli.
22. 22. Stir-fry the vegetables for another two minutes.
23. 23. Pour in the soy sauce and the vegetable broth.
24. 24. Stir in the sugar.
25. 25. Let everything simmer covered on low heat for one to two minutes.
26. 26. Add the noodles.
27. 27. Heat the noodles together with the vegetables.

Nutrition per serving

• kcal: 334
• Protein: 14 g · Fett/Fat: 8 g · Carbs: 52 g