Stir-Fried Noodles with Wood Ear Mushrooms and Edamame
- 400 grams Chinese egg noodle (about 5 mm)
- 1 tablespoon Curry powder
- 3 tablespoons vegetable oil
- 2 garlic
- 1 teaspoon ginger (freshly grated)
- 200 grams frozen soybean (shelled, thawed)
- 2 carrots
- 200 grams Snow peas
- 150 grams Wood Ear Mushrooms (jarred)
- 150 grams soybean sprout
- Light soy sauce
- Red pepper flakes
Cook the pasta in a pot of boiling salted water until al dente, drain.
Peel garlic and chop finely. Peel the carrot and cut into matchsticks. Drain the mushrooms and cut into strips.
Rinse the snowpeas, remove the strings and blanch in a pot of boiling salted water until crisp-tender, about 2 minutes. Drain, rinse under cold water, drain again and halve crosswise.
Heat the oil in a skillet and briefly sauté the carrots and snow peas. Add the garlic, ginger, soy beans, bean sprouts and mushrooms and sauté until the vegetables are tender, 2-3 minutes. Add the curry powder and stir to combine. Add the noodles to the vegetables, stirring,until heated through and season with soy sauce. If desired serve sprinkled with red pepper flakes.