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Ingredients
Stir-Fried Vegetables and Wild Garlic with Egg Noodles
- Ingredients
- 1 Tbsp Sesame seeds
- 2 bunches Wild garlic
- 400 grams Egg noodle
- salt
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 Zucchini
- 1 small Eggplant
- 2 garlic cloves
- 200 grams Bamboo shoots (canned)
- 2 chili peppers
- 2 Tbsps vegetable oil
- 1 tsp ginger (freshly grated)
- Light soy sauce
- Fish sauce
Toast sesame seeds in a dry pan, remove and let cool. Rinse the wild garlic, shake dry and trim. Cook the pasta according to package specifications in salted water, strain, rinse and drain. Rinse the peppers, cut in half, remove seeds and cut into strips.
Rinse the zucchini and the eggplant and cut both into slices. Peel garlic and chop finely. Drain the bamboo shoots and cut diagonally into 1 cm (1/2 inch) wide strips. Cut the chiles into rings.
Sauté peppers and garlic in hot oil. Add chile peppers, zucchini and eggplant. Then mix in bamboo shoots and ginger and cook for about 5 min. while stirring. Season with soy sauce and fish sauce, then mix in wild garlic and noodles and leave for 2 minutes, stirring. Finally season again and serve sprinkled with sesame seeds.