Asian Mie Noodles with Vegetables and Egg
Rice or Noodle Salad
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Ingredients (15 ingredients)
-
250 g Mie Noodles
-
200 g Carrots
-
200 g Soybean Sprouts
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160 g Leek
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15 g Ginger
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4 Stück Spring Onions
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4 Stück Eggs
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1 Zehe Garlic
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2 EL Vegetable Oil
-
4 EL Soy Sauce
-
3 EL Sesame Oil
-
0.25 TL Black Pepper
-
0.5 TL Cumin
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1 Msp Cayenne Pepper
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Salt
Preparation (10 steps)
Cook Noodles
Cook the 250 g of mie noodles according to the package instructions. Drain in a sieve and set aside.
Chop Garlic and Ginger
Put 1 clove of garlic and 15 g of ginger in the mixing bowl and chop for 3 sec./speed 7. Transfer and set aside.
Chop Carrots and Leek
Put 200 g of carrots in the mixing bowl and slice into pieces for 4 sec./speed 4. Transfer and set aside. Put 160 g of leek in the mixing bowl and slice for 3 sec./speed 4. Transfer and set aside.
Slice Spring Onions
Put 4 spring onions in the mixing bowl and slice for 3 sec./speed 4. Transfer and set aside.
Wash Soybean Sprouts
Wash 200 g of soybean sprouts and drain.
Prepare Sauce
Put 4 tbsp of soy sauce, 3 tbsp of sesame oil, ½ tsp of cumin, ¼ tsp of pepper and 1 pinch of cayenne pepper in the mixing bowl and mix for 10 sec./speed 3. Transfer and set aside.
Whisk Eggs
Put 4 eggs and a pinch of salt in the mixing bowl and whisk for 10 sec./speed 4. Fry in a separate pan with 1 tbsp of oil until dry. Set aside.
Sauté Vegetables
Put 1 tbsp of oil, garlic and ginger in the mixing bowl and sauté for 1 min./120°C/speed 1. Add carrots and sauté for 1 min./120°C/speed 1. Add leek and sauté for 1 min./120°C/speed 1.
Mix Noodles with Sauce
Put mie noodles and sauce in the mixing bowl and mix for 5 min./100°C/reverse/speed soft.
Finish
Stir in spring onions, soybean sprouts and egg. Season with salt, pepper, soy sauce and sesame oil.
Finished cooking? Great! 🎉
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