Vegan fried Asian noodles with vegetables. Delicious spiced with sweet chili sauce and soy sauce.
Ingredients For The Asian Noodle Recipe
200 g Asian noodles
Salt for the noodle boiled water
1 red pepper
2 bars of celery
1 medium-sized carrot
100 g of cashew nuts
1 fresh chili pepper
80 g of little corn cubes from the glass
80 g of soybean seedlings from the jar
3 spoons frying oil
5 tablespoons soy sauce
3 tablespoons vegan sweet chili sauce
Vegan Asian Noodle Recipe
Boil the water with a little salt. Let the noodles soak in hot water for 3 minutes. (The noodles should still be firm.) Loosen the noodles with a fork. Then pour them into a punch or sieve.
Roast cashews in a frying pan without fat. Approximately 5 minutes until they tan slightly. Turn the cashews often. Then set aside.
Prepare The Vegetables
Cut the peppers into fine strips. Cut celery into thin slices. Cut the spring onions into fine ring shapes. Cut chili into thin slices or cubes.
Drain the corncobs (from the glass) and cut them into small pieces. Drain the soybean seedlings (from the glass). Add soy sauce and sweet chili sauce.
Serving With Cashews
Sprinkle on the plate with the roasted cashew nuts or mix the cashews in the pan. Depending on the taste, use hot or mild chili pepper. If you do not like it so spicy, remove the white interior walls and seeds of the chili. They are the sharpest part of the pod.