Kale from the wok on Mienudeln

Name: Kale from the wok on Mienudeln
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Brussels sprouts; 1/2 (600 g) Head white cabbage; 250 g Shiitake mushrooms; 350 g Hokkaido Pumpkin; 1 collar Spring onions; 4 TABLESPOONS Oil; 250 g Instant Mie noodles (from wheat flour); 125 ml light soy sauce; 200 ml Asian chili sauce; 2 TABLESPOONS roasted sesame seed

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Brussels sprouts
1/2 (600 g) Head white cabbage
250 g Shiitake mushrooms
350 g Hokkaido Pumpkin
1 collar Spring onions
4 TABLESPOONS Oil
250 g Instant Mie noodles (from wheat flour)
125 ml light soy sauce
200 ml Asian chili sauce
2 TABLESPOONS roasted sesame seed

Directions

1
Clean, wash and halve the Brussels sprouts. Clean, wash and halve the white cabbage and cut into strips. Clean, wash and halve the mushrooms. Halve pumpkin, scrape out seeds, cut pumpkin into small cubes. Clean, wash and slice the spring onions, if necessary put aside some spring onion tips for garnishing
2
Heat 2 tablespoons of oil in a large wok. Add the white cabbage and stir-fry for approx. 5 minutes, remove. Heat 2 tbsp. oil in a wok, add pumpkin and Brussels sprouts and stir-fry for 5-6 minutes. Add spring onion and mushrooms and continue frying for 2-3 minutes. Put the noodles in boiling water, remove from heat and leave to stand for 4 minutes
3
Add the white cabbage, soy sauce and chilli sauce to the vegetables. Cook for 2-3 minutes, stirring frequently. Loosen the noodles with a fork, drain on a sieve. Arrange noodles with the vegetables, sprinkle with sesame seeds. Garnish with the spring onions that may have been set aside and serve immediately