Vegan Asia Pot

#1

vegan

main course

easy

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• Mie noodles
• 1 red pepper
• 75 g sugar snap peas
• 1 chilli pepper
• 2 spring onions
• 1 pak choi
• rapeseed oil
• Tomami Umami
• roasted cashews
• black sesame seeds

INSTRUCTIONS

Cut the pepper into thin strips, halve the sugar snap peas, cut the green onions into rings and the green parts into strips. Cut the chilli into rings and the pak choi into bite size pieces. Fry the ingredients in rapeseed oil in a wok. Add the drained noodles and cashews and mix together. Deglaze with plenty of Tomami Umami and serve immediately, sprinkled with black sesame seeds.