Ingredients
- 200 g of egg or rice noodles
- 100 g of shiitake mushrooms
- 1 carrot (approx. 100 g)
- 100 g of white cabbage
- 100 g bean sprouts
- 2 spring onions
- 4 pressed garlic cloves
- 1 tbsp of sunflower oil
- sesame seeds
For the sauce:
- 4 tbsp of soy sauce
- 2 tbsp of sesame oil
- 1 tbsp of sugar
- 4 tbsp of rice vinegar
- Chili (to taste)
Instructions
Cook the noodles according to package instructions. Set aside in cold water.
Clean then slice the mushrooms into thin strips. Set aside. Peel then cut the carrot into julienne. Cut the white cabbage into julienne. Set aside. Mince the spring onions, stems included. Set aside.
In a bowl, mix all the sauce ingredients. Set aside. Heat a wok over medium-high heat and pour in the oil.
Fry the pressed garlic for 1 or 2 minutes, making sure it doesn’t burn. Add the mushrooms and sauté for 3 to 4 minutes, stirring constantly.
Add the carrot and white cabbage and brown 2 extra minutes. Add the noodles and sauce at the same time, and sauté for 4 to 5 minutes.
Turn off the heat, add the onions and sesame seeds and place the hot dish in the MB Element insulated bento
