Chinese Noodles with Vegetables

Name: Chinese Noodles with Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 35 min
Yield: 2 portions
Ingredients: 40 g carrot; 20 g dried shiitake mushrooms; 20 g dried wood ear mushrooms; 40 g fresh king oyster mushrooms; 40 g fresh enokitake mushrooms; 90 g tomatoes; 20 g olive oil; 10 g soy sauce; 1000 g water; 2 vegetable stock cubes (for 0.5 l each); 200 g thick wheat noodles; 100 g firm tofu; 50 g mangetout; 30 g celery stalk; 1 tsp fine sea salt; ¼ tsp ground black pepper; 1 Tbsp vinegar

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Schwierigkeitsgrad einfach

Arbeitszeit 15 Min

Gesamtzeit 35 Min

Portionen 2 portions

Zutaten

40 g carrot, cut in pieces
20 g dried shiitake mushrooms, rehydrated in hot water
20 g dried wood ear mushrooms, rehydrated in hot water
40 g fresh king oyster mushrooms
40 g fresh enokitake mushrooms
90 g tomatoes, quartered
20 g olive oil
10 g soy sauce
1000 g water
2 vegetable stock cubes (for 0.5 l each), crumbled
oder 2 tsp vegetable stock paste, homemade
200 g thick wheat noodles
100 g firm tofu, coarsely chopped
50 g mangetout
30 g celery stalk, cut in pieces (2-3 cm)
1 tsp fine sea salt, or to taste
¼ tsp ground black pepper, or to taste
1 Tbsp vinegar

Nährwerte: pro 1 portion
Brennwert: 2792 kJ / 667 kcal
Eiweiß: 31 g
Kohlenhydrate: 104 g
Fett: 14 g