Wok udon noodles with crunchy vegetables
Preparation : 10 minutes Cooking : 10 minutes
INGREDIENTS FOR 4 PERSONS
50 g dehydrated black mushrooms
1 red pepper
1 yellow pepper
1/2 broccoli 100 g peas (fresh or frozen)
1 zucchini 1 carrot
100g soy sprouts
Sesame oil
2 eggs
640 g Suzi Wan soy and sesame udon noodles
Salt and pepper
Fresh chives.
STEPS
- Soak the dehydrated mushrooms in lukewarm water for 20 to 30 minutes.
- Roughly slice the peppers, zucchini, carrots and broccoli.
- In a hot wok, sauté all the vegetables and mushrooms with sesame oil for 5 minutes.
- Beat two eggs into an omelette and cook them in a pan like scrambled eggs. Then salt and pepper them.
- Cook Suzi Wan® udon noodles according to the instructions provided with the soy and sesame seasoning packet
- Once the noodles are cooked, mix them with all the vegetables and mushrooms and the scrambled eggs.
- Arrange the plate and serve hot, with a few sprigs of chopped fresh chives.
Marine Boisset
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