Crunchy Noodles

25 min

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

  1. Dice onion and mince garlic
  2. Cut mushrooms into slices
  3. Cut carrots into slices
  4. + Cut spring onion into rings

Cook

20 min

pan 1b

Sauté ginger and mushrooms

medium/high heat ~5 min

Add carrots

~5 min

pan 2

Cook noodles

see packaging ~4-10 min

pan 1 continued

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

waves

Leave a Comment

You must be logged in to post a comment.