Fried Mie noodles
If my little one-man household has to go fast (or I do not feel like cooking great), then there are fried mie noodles with sausage, ham, salami - depending on what the fridge is like. It can be wonderfully change.
Ingredients for one person
- 250 g of Mie noodles
- 1 small onion
- 50-100g salami (and / or ham / meat sausage etc.)
- Garlic (fresh or granulated)
- paprika
- Curry (English Style)
- Asian spice preparation (if available)
- Chili powder / fresh pepperoni (at will)
- a little grainy vegetable broth (instead of salt)
- soy sauce
preparation
First, the Mie noodles are cooked. I'll break it down a bit before, then turning in the pan and eating later is easier. Does not take long, in 4-5 minutes in salted water they are already al dente. I like to let them stay in the water for another 2 minutes, I'm not an Italian;)
In the meantime, you can cut the onions into small cubes (it is howling) - with the sausage you go exactly like that. Very good is sausage with high fat content such as salami or chorizo (pepper sausage) or raw ham.
When the noodles are drained, it frightens (this is okay, we have no sauce to stick to the noodles) and set it aside for a moment. Possibly. Give her another 1-2 tablespoons of oil to the noodles so they do not stack together.
Now the pan is made hot and there is only very little oil in it. So that the floor just shines a little after panning. The sausage loses enough fat afterwards. By the way, this also comes into the pan and is roasted on medium heat a bit. If the fat is in the pan instead of in the sausage, the onions come to it. Until the sausage is lightly browned and the onions golden yellow.
Now the noodles have their launch and come in the pan. Beat it well so that the onions and sausage still on the bottom of the pan do not get the look and taste of carbon briquettes.
The way I season the noodles is hard to describe. I can not give any quantity, but it's still easy to understand, I think. I dust the surface of the pasta with the spice powder and then stir it. May be nice color;) The number of times I do that with the spices, follows:
spices:
1x paprika powder (rose-sharp)
1x curry
2x Asia spice
1x garlic
1 / 2x - 1x chili
1 shot of soy sauce (about 1 tsp)
maybe if it is still too lax, some vegetable broth (usually the sausage is however salty enough)
Now I let the noodles get some color (who wants, can also knock over an egg) and then served.
Bon appetit and I hope you like my first recipe :)
