Fine Chinese noodles (vegetarian version)

Made out of mung beans and water, fine Chinese noodles are a slight supplement to Chinese soups or vegetable dishes. You can use seasonal vegetables and pick them after your taste.

Ingredients (2 servings) vegetarian version:

100g of fine Chinese noodles
50g of oyster mushrooms
1x pepper
1x courgette
1x eggplant
1x carrot
½x pointed cabbage
3x green onions
soy sauce
chilli sauce

Preparation:

Wash all the vegetables and clean the mushrooms. Halve the eggplant, cut it along and then into little pieces. Cut the carrot into thin lines. Make curls out of the courgette and then halve them. Cut the mushrooms into bite-sized pieces. Shape the pointed cabbage and the green onions finely. Separate the green tops from the white onion. Cut the stalk out of the pepper and dice it. Roast the eggplant gently in sufficient oil until it absorbs the oil. Add in the mushrooms, a minute the pointed cabbage and the white part of the green onions. Add the courgette, pepper, the carrot and the green parts of the green onions and let it cook. Boil half a litre of water. Season the vegetables with salt, pepper and a splash of soy sauce. Put the noodles into a bowl, season them with salt and pour over the water. Cover the bowl with a plate and wait three to five minutes until the noodles are soften up. In the meantime serve the vegetables on a plate. Garnish the vegetables with the well-done noodles. Refine the dish with chilli sauce. Enjoy!