Chinese Egg Noodles with Vegetables
- 2 small Bok Choy
- 1 large paprika (red)
- 300 grams Bamboo shoots (sliced)
- 300 grams shiitake mushrooms
- 1 piece ginger (2 cm)
- 1 garlic
- 1 chile pepper (red)
- 8 small potatoes (cooked the previous day)
- 6 tablespoons Peanut oil
- 300 grams Chinese egg noodle
Soak the Chinese egg noodles in cold water.
Cut the stalk from the Pak Choi and divide into individual leaves. Rinse and shake dry. Drain and rinse the bamboo shoots. Clean the shiitake mushrooms with a paper towel and remove the stems. Cut the potatoes into quarters.
Rinse the chile pepper and cut lengthwise. Remove the seeds and the white inner skin. Chop finely. Peel the garlic cloves and dice finely. Peel the ginger and grate finely.
Heat 1 tablespoon oil in a wok and sauté the chile pepper, garlic and ginger for 1-2 minutes. Transfer to a plate and keep in a preheated oven at 100°C (approximately 160°F). Cook the other ingredients one at a time in 1 tablespoon the oil. Cook each for 4-6 minutes. Stirring constantly and sprinkle each with 1-2 tablespoons of seasoning sauce. Transfer to the plate and keep warm.
When all the vegetables are cooked, pour 500 ml (approximately 2 cups) of water into the wok and bring to a boil. Drain the Chinese noodles and add to the boiling water. Cook for about 3-5 minutes until tender according to package label.
Drain the pasta and put into 4 bowls. Sprinkle with the remaining seasoning sauce and arrange the vegetables on top. Sprinkle with the sesame, garlic, chilli and ginger mixture. Serve hot.