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Ingredients (4 servings)
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400 g Wok-Nudeln
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200 g Bio-Champignons
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300 g Bio-Zucchini
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150 g Bambussprossen
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150 g Bohnenkeimlinge
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Öl, Salz, Pfeffer, Sojasauce
Preparation
- Wash the zucchini and cut into thin strips, clean and quarter the mushrooms. Drain the bamboo shoots and bean sprouts well.
- Briefly cook the wok noodles in hot water according to package instructions, then drain.
- Heat some oil in a large wok or deep pan over high heat and stir-fry the zucchini and mushrooms for 4 minutes.
- Add the bamboo shoots, bean sprouts, and drained noodles, and fry everything for another 3 minutes while stirring constantly.
- Season generously with soy sauce, salt, and pepper, and serve immediately while hot.
