INGREDIENTS

• 250 g Mie noodles
• Salt
• 150 g shiitake
• 1 carrot (approx. 100 g)
• 100 g sugar snap peas
• 1 pak choi (approx. 250 g)
• 3 spring onions
• 1 red chilli pepper
• 1 thumb-sized piece of ginger (approx. 20 g)
• 1 clove of garlic (to taste)
• 2 tablespoons sesame oil
• 1/2 tsp. sugar
• 1 dash rice vinegar
• 4 tbsp. soy sauce
• a few drops of sambal oelek (to taste)
• a few dashes of roasted sesame oil
• 1 tbsp. light roasted sesame seeds
• 4 tablespoons finely chopped coriander greens

HOW TO MAKE IT

1. Cook the Mie noodles in boiling salted water according to package directions for about 15 minutes until al dente.
2. Clean the shiitake and wipe it dry with kitchen paper if necessary. Remove the stems and halve or quarter the caps, depending on size. Peel and coarsely grate the carrot. Wash and dry the snow peas, pak choi, green onions and chilli pepper. Cut the sugar snap peas in half diagonally. Separate the green pak choi leaves from the thick panicles and cut both parts separately into strips. Cut the spring onions and chilli pepper into rings, deseeding the chilli if desired. Peel the ginger and garlic.
3. Drain the Mie noodles in a colander, rinse with cold water and drain.
4. Heat the sesame oil in a wok. Sauté the spring onion and chilli rings in it over medium heat, stirring while finely adding the ginger and garlic. Sprinkle in the sugar with 1 pinch of salt and lightly caramelize. Deglaze with 1 splash of rice vinegar.
5. Add the carrots and sauté for 1 minute. Add the mushrooms and stir-fry for 1 more minute. Fold in the snow peas and pak choi panicles and stir-fry briefly, then add the dark green leafy part with the drained noodles. Stir-fry the wok contents for another 2-3 minutes. Season to taste with soy sauce, sugar, salt and sambal oelek.
6. Drizzle the bami goreng with toasted sesame oil, sprinkle with sesame seeds and coriander greens and serve in the wok.