Asian fried noodles

Name: Asian fried noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5 g dried Mu Err mushrooms; 200 g Japanese spun wheat flour noodles; 7-10 Tbsp Salt; 1 can(s) (314 ml) Bamboo shoots in pieces; 400 g Carrots; 1 (approx. 300 g) Courgette; 1-2 Garlic cloves; 1 red chilli pepper; 2-3 TABLESPOONS Oil; 50 ml Soy sauce; 150 ml sweet-sour chili sauce; 7-10 Tbsp Pepper; 7-10 Tbsp Coriander green and chilli

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

5 g dried Mu Err mushrooms
200 g Japanese spun wheat flour noodles
7-10 Tbsp Salt
1 can(s) (314 ml) Bamboo shoots in pieces
400 g Carrots
1 (approx. 300 g) Courgette
1-2 Garlic cloves
1 red chilli pepper
2-3 TABLESPOONS Oil
50 ml Soy sauce
150 ml sweet-sour chili sauce
7-10 Tbsp Pepper
7-10 Tbsp Coriander green and chilli

Directions

1
Soak the mushrooms in boiling water. Prepare pasta in boiling salted water according to package instructions. Then pour into a sieve, quench and drain well. In the meantime, pour bamboo into a sieve, drain and cut into pieces.
2
Peel and wash the carrots and cut them into rough sticks. Clean and wash the zucchini, cut them in half lengthwise and cut into pieces. Peel garlic and chop finely. Cut chilli pepper lengthwise, remove seeds.
3
Cut the pod into fine pieces. Pour the mushrooms into a sieve and drain. Heat the oil in a large pan and fry the vegetables and mushrooms thoroughly, turning them over. Add the noodles, garlic and chilli and fry until brown.
4
Deglaze with soy sauce and chilli sauce, heat up, season with salt and pepper. Garnish with coriander green and chilli pepper.