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🍝 Quick Vegetarian Noodle Pan

519 kcal · 30 min · 4 servings

Ingredients

• salt
• 160 g rice noodles
• 250 g broccoli
• 100 g carrots (1 carrot)
• 1 spring onion
• 1 small clove of garlic
• 30 g cashew nuts (2 tbsp)
• 2 tbsp rapeseed oil
• 1 pinch five-spice mix
• 1 tbsp soy sauce
• 60 g bean sprouts

Instructions

1. 1. Bring 500 milliliters of salted water to a boil in a pot.
2. 2. Add the Mie noodles to the boiling water and let them come to a boil once.
3. 3. Reduce the heat, cover the pot, and let the noodles cook for about 5 minutes.
4. 4. Drain the noodles in a sieve and let them drain well.
5. 5. Wash the broccoli and separate the florets from the stem.
6. 6. Peel the broccoli stem and chop it finely.
7. 7. Wash and peel the carrot.
8. 8. Slice the carrot into thin strips using a vegetable peeler or mandoline.
9. 9. Wash the spring onion and slice it into thin rings.
10. 10. Peel the garlic clove and chop it finely.
11. 11. Heat the oil with the cashew nuts in a wok or a large deep pan.
12. 12. Add the carrots, chopped broccoli stems, garlic, and one measuring spoon of the spice mix.
13. 13. Fry the vegetables while stirring constantly for about 5 minutes.
14. 14. Add the spring onion rings and the broccoli florets.
15. 15. Fry everything for another 2 minutes while stirring.
16. 16. Season the pan with soy sauce to taste.
17. 17. Rinse the sprouts with cold water and let them drain well.
18. 18. Mix the sprouts and the cooked noodles with the vegetables in the pan.
19. 19. Fry everything while stirring constantly for another 2 minutes.
20. 20. Serve the pan immediately.

Nutrition per serving

• kcal: 519
• Protein: 19 g · Fett/Fat: 19 g · Carbs: 65 g