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
Mung bean sprouts
Chestnut mushrooms
Carrots
Spring onions
Peanuts

3 TBL sp
1 TBL sp
500 ml
ca. 30 g

Soy sauce
White wine vinegar
Stock (mushroom or veg)
Ginger

Prep

10 min

  1. Mince ginger
  2. Cut mushrooms into slices
  3. Cut carrots into slices
  4. Cut spring onion into rings

Cook

15 min

pan 1b

Sauté mushrooms

high heat ~2 min

Add ginger and carrots

reduce heat and simmer until moisture of the
mushrooms is gone ~5 min

pan 2

Cook noodles in stock

pan 1 continued

Add soy sauce, vinegar and about 100 ml
from the stock in which the noodles cook

stir and bring to boil/simmer ~5 min

Add peanuts, mung bean sprouts,
spring onions

mix together ~2 min, season with salt and pepper

Add cooked noodles

waves

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