Asian fried noodles with vegetables

Name: Asian fried noodles with vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Asian ribbon noodles; 7-10 Tbsp Salt; 1 glass (212 ml; 110 pbw) Corn Veal; 1 red and green peppers (approx. 200 g each); 1 Leek (leek; approx. 300 g); 100 g Shiitake mushrooms; 1 (approx. 30 g) pinch of ginger; 125 g Soybean seedlings; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 Eggs (size M); 5-6 Tbsp Soy sauce

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Asian ribbon noodles
7-10 Tbsp Salt
1 glass (212 ml; 110 pbw) Corn Veal
1 red and green peppers (approx. 200 g each)
1 Leek (leek; approx. 300 g)
100 g Shiitake mushrooms
1 (approx. 30 g) pinch of ginger
125 g Soybean seedlings
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 Eggs (size M)
5-6 Tbsp Soy sauce

Directions

1
Cook the pasta in boiling salted water for about 8 minutes until al dente. Then drain well. Drain the baby corn and cut in half if necessary. Clean, wash and cut the bell peppers and leek into strips.
2
Clean and rub the mushrooms and possibly carve them crosswise. Peel ginger and cut into fine slices. Heat oil in a wok or frying pan. Stir-fry the bell peppers, leek, mushrooms and ginger for about 2 minutes.
3
Season with salt and pepper. Add pasta, corn and sprouts, fry for another 2 minutes. Whisk eggs and 2 tablespoons of soy sauce. Pour over the ingredients and allow to set, turning frequently.
4
Season with 3-4 tablespoons of soy sauce and pepper.