Recipe

Vegetables bami goreng

Name: Vegetables bami goreng
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 9 ounces Asian egg noodles (Mei Yang Mie noodles); 2 tbsp sunflower oil; 1 onions (peel, halve and slice the onions); 2 garlic cloves (cut into thin slices); 2 truss pak choi (Cut in half lengthways, wash and cut into strips.); 7 ounces Mung bean sprouts (rinse briefly cold and drain well.); 7 ounces white cabbage (remove stalk, then cut into matchstick-sized thin strips); 1 red pepper (core and remove white skin, then cut into strips); 3 1/2 tbsp soya sauce sweet (Indonesian kecap asin sauce); 3 1/2 tbsp soya sauce salty; 2 tsp hot chili paste; 1 inch ginger (Fresh Scrape off the peel and then grate finely); 1/2 tsp cumin (ground); 1 tsp madras curry powder; 6 1/2 tbsp water; Sea salt and black pepper (Freshly ground)

easy

APPROX. 30 mins

Enough For

4 persons

Cookware

DUROTHERM® / HOTPAN®

Nutritional Value

1692 kJ / 404 kcal (Per person)

Ingredient

Carbohydrates 57 g
Sugar 12 g
Fat 12 g
Protein 17 g

Allergens

Gluten
egg
pulse
soy

Ingredients

9 ounces Asian egg noodles (Mei Yang Mie noodles)
2 tbsp sunflower oil
1 onions peel, halve and slice the onions
2 garlic cloves cut into thin slices
2 truss pak choi Cut in half lengthways, wash and cut into strips.
7 ounces Mung bean sprouts rinse briefly cold and drain well.
7 ounces white cabbage remove stalk, then cut into matchstick-sized thin strips
1 red pepper core and remove white skin, then cut into strips
3 1/2 tbsp soya sauce sweet (Indonesian kecap asin sauce)
3 1/2 tbsp soya sauce salty
2 tsp hot chili paste
1 inch ginger Fresh Scrape off the peel and then grate finely
1/2 tsp cumin ground
1 tsp madras curry powder
6 1/2 tbsp water
Sea salt and black pepper Freshly ground

Preparations

1. Cook the noodles until soft in salted water for 3 minutes, then quench with cold water and allow to drain.

Instructions

1. Heat the sunflower oil on medium heat and fry the onions together with the garlic until light brown.

2. Douse with soy sauce and water, then add the spices and vegetables, put the lid on, heat up until a plume of steam rises between the lid and the edge of the pan.

3. Remove the lid, mix the vegetables well, then distribute the noodles loosely over the vegetables, then immediately put the lid back on and heat up.

4. As soon as the plume of steam rises once again from between the lid and the edge of the pan, place the DUROTHERM® / HOTPAN® onto the base / into the insulating bowl and soft cook for 5 minutes.

Serving

As soon as the cooking time is ended, mix the vegetables well together with the noodles using two ladles. If needed, season to taste with soy sauce and sambal olek.

Origin

Kuhn Rikon