Chinese Noodles with Vegetables

For the Chinese noodles with vegetables, soak noodles in hot water. Toast sesame seeds in a coated pan until fragrant but not too brown, set aside.

Clean greens (add an additional piece of leek if needed) and cut carrots into sticks, the rest into small cubes. Cover the shitake mushrooms with water in a glass. Cut peppers into strips, chop onion and garlic.

Then fry the onion in a large pan in a mixture of vegetable oil and sesame oil. When onions are translucent or lightly browned, add 1 tbsp curry powder and 1 KL cumin. Stir through and add all the vegetables.

Sauté a little, then add the mushrooms with the soaking water, possibly add a little more water or deglaze with sake rice wine (tastes even better).

Chop the chili pepper into very small pieces and stir in. Drain the noodles well and fold in as well. Drizzle with soy sauce and a few more drops of sesame oil.

Sprinkle sesame seeds over the Chinese noodles with vegetables.

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