Colorful Asian-inspired noodles
Time: 35 min. preparation time, 0 min. baking time
Nutrition: Calories ca 285 / Protein 10g / Carbohydr. 43g / Fat 4g
Ingredients (4 servings)
|1 stalk||green onion|
|50 g||shitake mushrooms|
|3 heads||bok choy|
|200 g||long noodles (e.g. soba, spaghetti)|
|3 tbsp||soy sauce|
|1 tbsp||sesame oil|
|100 g||peas (frozen)|
|vegetable oil for frying|
frying pan, large saucepan, cooking spoon, cutting board, knife
Manzanilla Sherry, with its salty notes, wonderfully complements the earthy tones of bok choy and mushrooms. The sherry is bold enough to stand up to the spicy, salty character of the dish, while the noodles help to soften the body of the sherry.
Peel ginger and cut into thin strips. Mince garlic and thinly slice green onions. Remove stem of mushrooms and cut into slices. Cut off ends of bok choy and cut crosswise into thirds.
cutting board, knife
5 g ginger / 1 clove garlic / 1 stalk green onions / 50 g shitake mushrooms / 3 heads bok choy
In a large saucepan, cook noodles, according to package instructions, for approx. 6 – 8 min. until al dente. Drain and set aside.
200 g long noodles (e.g. soba or spaghetti)
In a frying pan, sauté ginger, garlic, and green onions over medium heat for approx. 1 – 2 min. until translucent.
frying pan, cooking spoon
vegetable oil for frying
Add mushrooms to pan and sauté for approx. 1 – 2 min. Season to taste with salt and pepper.
salt / pepper
Add bok choy to pan. Continue to sauté for approx. 2 – 3 min. Deglaze pan with soy sauce.
3 tbsp soy sauce
Return noodles to pan. Add sesame oil and peas to pan. Continue to sauté for approx. 4 – 6 min., stirring well to combine. Season to taste once more with salt and pepper. Enjoy as a healthy lunch!
1 tbsp sesame oil / 100 g peas