Ingredients (for 4 people)

1 small piece of ginger
1 clove of garlic
4 tablespoons soy sauce
3 tablespoons rice vinegar or
white wine vinegar
6 tablespoons sesame oil
¼ teaspoon salt, plus salt for boiling
noodles and vegetables
1 pound broccoli
1 bag of sugar snap
peas (approx. ½ pound)
½ of a head of Chinese cabbage
1 ½ pounds of Chinese noodles
1 tablespoon sunflower oil
4 eggs

Preparation

Finely dice the ginger and garlic. Mix with soy sauce, vinegar and 3 tablespoons sesame oil. Use a large pot and prepare Chinese noodles as directed on the package, then strain noodles once they are cooked. While noodles are cooking, prepare the broccoli by cutting into small pieces. Chop the cabbage, removing the stem from each piece. In a second pot, boil water and cook broccoli for 2 minutes. Add the sugar snap peas for 1 minute. Strain these vegetables and put into ice water so that they will keep their nice green color. Heat the remaining sesame oil in a pan. Add all the Chinese cabbage allowing it to roast for 1 minute. Remove broccoli and sugar snap peas from ice water and add to the roasting pan to get them warm. Use a pan to prepare the fried eggs in sunflower oil. Cook them sunny side up.

Put noodles in pan with vegetables and add the ginger and garlic sauce. Stir all together. Add seasoning to match your taste. Plate the noodles and vegetables and top with a fried egg.
This is a nice dinner for a day when you are in the mood for a vegetarian meal.

Hope you enjoy it as much as I did when doing that meal last time

See you next time!

If you are interested in setting up a cooking class with Klaus, he can be found on facebook at www.facebook.com/CookingWithKlaus or via email at CookingwithKlaus@web.de.

Featured Image Photo Credit: © Kharintorn Buntun/ Shutterstock.com