Asian pan with winter vegetables

Name: Asian pan with winter vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Brussels sprouts; 1⁄2 (approx. 600 g) Head white cabbage; 1⁄2 (approx. 350 g) Small Hokkaido pumpkin; 150 g Shiitake mushrooms; 1 collar Spring onions; 2 Garlic cloves; 2 TABLESPOONS Sesame; 4-6 Tbsp Oil; 250 g Mie noodles (Asian wheat noodles); 7-10 Tbsp Salt; 100 ml Soy sauce; 200 ml sweet-sour Asian sauce

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Brussels sprouts
1⁄2 (approx. 600 g) Head white cabbage
1⁄2 (approx. 350 g) Small Hokkaido pumpkin
150 g Shiitake mushrooms
1 collar Spring onions
2 Garlic cloves
2 TABLESPOONS Sesame
4-6 Tbsp Oil
250 g Mie noodles (Asian wheat noodles)
7-10 Tbsp Salt
100 ml Soy sauce
200 ml sweet-sour Asian sauce

Directions

1
Clean, wash and halve the Brussels sprouts. Clean, wash and slice the white cabbage. Then cut into wide strips from the stalk. Wash the pumpkin, cut into slices and scrape out the seeds.
2
Dice the pumpkin. Clean the mushrooms, possibly wash and halve them. Clean, wash and cut spring onions into rings. Peel garlic, chop finely.
3
Roast the sesame seeds in a wok or large pan without fat and remove. Heat 2-3 tablespoons of oil in a wok. Stir-fry the Brussels sprouts for about 5 minutes. Add the white cabbage and continue frying for about 10 minutes.
4
Take it out. Heat 2-3 tablespoons of oil in a wok. Stir-fry the pumpkin for about 8 minutes. Add mushrooms, spring onions and garlic and continue to fry for about 3 minutes.
5
Place the pasta in plenty of boiling salted water, remove from heat and leave to stand for 4-5 minutes.
6
Put the Brussels sprouts and white cabbage back into the wok, fold in well. Add the soy and Asian sauce and cook everything for about 3 minutes. Loosen the noodles with a fork and drain. Arrange the vegetables with the noodles and sprinkle with sesame seeds.
7
Drink tip: semi-dry white wine, e.g. a Scheurebe Spätlese