A great pasta dish for any occasion:
1. clean, peel and finely dice the carrot. Slit the chilies lengthwise, remove the seeds and chop finely. Peel and grate the ginger. Clean and dice the mushrooms. Rinse and drain the bean sprouts. Rinse the coriander, shake dry and pluck the leaves from the stems. 2.
Cook the noodles in enough salted water until al dente. 3.
In the meantime, heat the oil and fry the minced meat until crumbly. Fry the mushrooms briefly. Add ginger, chili and carrot and roast everything together at medium heat for about 5 minutes.
Stir the clear soup with the sherry, soy sauce, paradeis pulp and cornstarch and pour into the pot. Bring to a boil, then simmer on low heat for 5 min with the lid closed.
Add the coriander and sprouts to the sauce. Drain and drain the noodles. Bring to the table mixed with the sauce.
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