Crunchy Noodles
The peanuts and mung bean sprouts give this noodle soup a crunchy bite. The soy sauce and stock create a nice salty flavour, so be careful with extra seasoning.
Ingredients
4-5 servings
500 g
100 g
350 g
4
3
200 g
Noodles
(it's worth buying some more
expensive and thicker ones)
Mung bean sprouts
Mushrooms chestnut
Carrots
Spring onions
Peanuts
3 TBL sp
1 TBL sp
500 ml
ca. 30 g
Soy sauce
Vinegar white wine
Stock mushroom (or veg)
Ginger
Prep
10 min
- Dice onion and mince garlic
- Cut mushrooms into slices
- Cut carrots into slices
- + Cut spring onion into rings
Cook
20 min
Sauté ginger and mushrooms
medium/high heat ~5 min
Add carrots
~5 min
Cook noodles
see packaging ~4-10 min
Add soy sauce, vinegar and stock
bring to simmer. The liquid should cover all the veggies and be more like a soup. The noodles will absorb this later. ~3 min
Mix noodles into the sauce
Add peanuts, mung bean sprouts and spring onions
mix well and serve with extra soy sauce on the side
