Asian noodles with vegetables

Ingredients

• 100 g wide noodles
• 1000 ml water
• 1/2 teaspoon salt
• 80 g carrot (1 medium)
• 100 g white cabbage
• 150 g button mushrooms (10 medium)
• 150 g kapia pepper (1 pepper)
• 1 garlic clove
• 1 teaspoon ginger and spring onion paste
• 1/2 teaspoon sambal oelek
• 1 tablespoon oil
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon sesame seeds

Preparation

1. Cut the carrot into sticks, the cabbage and pepper into strips, the mushrooms into slices, and finely chop the garlic. 2. Bring 1000 ml of water with 1/2 teaspoon of salt to a boil. Once boiling, add the noodles and cook for 5 minutes, until they’re still firm. Rinse them with cold water and leave to drain. 3. Heat a pan with 1 tablespoon of oil. Add the carrot, cabbage, mushrooms, pepper and garlic, then sauté for 2 minutes; the vegetables should stay slightly firm. 4. Add the ginger paste and sambal oelek and stir. Add the noodles and heat everything for 2 minutes, until hot. 5. Pour in the soy sauce and sesame oil, stir and take the pan off the heat. Sprinkle with sesame seeds before serving.