Fried noodles with vegetables and egg

Name: Fried noodles with vegetables and egg
Cook time: 35 min
Total time: 35 min
Yield: 3
Ingredients: 300 g Narrow ribbon noodles (e.g. Asian); 7-10 Tbsp salt, white pepper; 1 glass (212 ml) Corn Veal; 1 (approx. 400 g) red and green pepper; 1 medium stick leek; 100 g Shiitake mushrooms or brown mushrooms; 7-10 Tbsp or something ground. Ginger; 125 g Soybean seedlings; 2 TABLESPOONS Oil, 2 eggs (Large M); 5-6 Tbsp Soy sauce

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 3

300 g Narrow ribbon noodles (e.g. Asian)
7-10 Tbsp salt, white pepper
1 glass (212 ml) Corn Veal
1 (approx. 400 g) red and green pepper
1 medium stick leek
100 g Shiitake mushrooms or brown mushrooms
7-10 Tbsp or something ground. Ginger
125 g Soybean seedlings
2 TABLESPOONS Oil, 2 eggs (Large 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
2
Drain the corn, possibly halve it. Clean, wash and cut the peppers and leek into strips. Clean and rub the mushrooms and possibly carve them crosswise. Peel and finely chop ginger. Sort and wash the sprouts.
3
Heat oil in a wok. Stir-fry peppers, leek, mushrooms and ginger for approx. 2 minutes. Season with salt and pepper
4
Add the pasta, corn and sprouts and fry for another 2 minutes. Whisk eggs and 2 tablespoons soy sauce. Pour over the ingredients and allow to set, turning frequently. Season to taste with 3-4 tbsp. soy sauce and pepper