Noodles with wok vegetables

Name: Noodles with wok vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small head Chinese cabbage (500-600 g); 1 collar (approx. 200 g) Spring onions; 1 (approx. 250 g) Courgette; 20 g fresh ginger; 1/2 bunch Chives; 250 g Linguine Noodles; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 40 g Almond kernels without skin; 6-8 TABLESPOONS Soy sauce; 2 TABLESPOONS Lime juice; 1-1 1/2 TSP. Sambal Oelek; 100 g light feta cheese

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small head Chinese cabbage (500-600 g)
1 collar (approx. 200 g) Spring onions
1 (approx. 250 g) Courgette
20 g fresh ginger
1/2 bunch Chives
250 g Linguine Noodles
7-10 Tbsp Salt
3 TABLESPOONS Oil
40 g Almond kernels without skin
6-8 TABLESPOONS Soy sauce
2 TABLESPOONS Lime juice
1-1 1/2 TSP. Sambal Oelek
100 g light feta cheese

Directions

1
Clean, wash and drain the Chinese cabbage, spring onions and zucchini. Cut the Chinese cabbage into strips. Halve the zucchini lengthwise and cut into thin slices. Cut spring onions into rings. Peel ginger and chop finely. Wash chives and cut into fine rolls
2
Cook the pasta in boiling salted water according to the instructions on the packet. Pour the pasta onto a sieve and drain. Heat 1 tablespoon of oil in a large, coated pan or wok. Roast the almonds in it while turning and remove
3
Put 2 tablespoons of oil in the pan/mook, fry the vegetables and ginger over a high heat for 4-5 minutes, turning them over. Add the noodles and almonds and fry for another 2-3 minutes. Stir in soy sauce, lime juice and sambal oelek. Arrange in deep bowls and serve sprinkled with feta