Beansprouts are part of those vegetables that I dislike really much, I can’t remember when I ate some for the last time. But it is true that seeing them at the shop, I was attracted by the small size and always wondered if the taste was that good… but I didn’t have the courage to buy some.
The beansprout arrived in my kitchen through the organic vegetable box that I received every week. Face to face with them, I needed to find a way to cook them, it is how they ended in a wok, with Kale, mushrooms, pepper and a little bit of chilli for spicing up the whole mix.
This wok can be eaten straight away but it is also easily reheated in the microwave the next day for your lunch box.
- PREPARATION: 5 minutes
- COOK: 15 minutes
What do you need?
- 1 small chilli (optional)
- 20g kale
- 200g bean sprout
- 100 g chestnuts mushrooms
- 2 nest of Asiatic egg noodle
- 2 to 3 tablespoon of soya sauce
- 2 tablespoon of sunflower oil
- Handful of roasted sesame seeds (optional)
How to make Beansprout, kale, mushrooms noodle work?
- Wash carefully the kale and chop it
- Wash carefully the bean sprout and slice them into square pieces
It is important to not have big pieces of vegetables for the wok to make sure that they are going to be cooked quickly
- Wash the mushrooms and slice them into square pieces
- In a wok, heat at medium heat 2 tablespoons of sunflower oil
- Cook the bean sprout for a couple of minutes (no longer than 5 minutes)
- Then add the kale and continue to cook for a couple minutes
- Then add mushrooms, pepper and chilli and continue to cook for a couple of minutes
- Cook the egg noodles
Usually, the egg noodles just need to be dropped in boiling water for a couple of minutes
- Add the soya sauce to the wok and then add the cooked noodle
- Serve it straight away with roasted sesame seeds on top
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