Mie noodle stir-fry with green vegetables and Parmesan popcorn topping

Step 1 of 5:

 

Cut off broccoli florets, wash, and cut into bite-sized pieces. Clean and wash zucchini, halve lengthwise, and cut into approx. 1 cm thick diagonal slices. Clean and wash sugar snap peas, and cut lengthwise into strips. Wash Thai asparagus and cut off the stem ends. Peel and finely dice the ginger.

Step 2 of 5:

 

Heat the oil in a pot, add the popcorn kernels, and pop with the lid on over medium heat. Transfer to a bowl and let cool. Finely chop half of the popcorn in a food processor and mix with the Parmesan cheese.

Step 3 of 5:

 

Cook the mie noodles according to package directions in plenty of salted water, drain, and rinse with cold water.

Step 4 of 5:

 

Combine sugar, 1 tsp salt, and 3 tbsp water in a non-stick pan and melt. Add ginger and broccoli and sauté for about 2 minutes, then add the remaining vegetables and continue to sauté until the vegetables are tender-crisp. Then remove.

Step 5 of 5:

 

Finely grind the Szechuan pepper in a mortar. Add butter to the hot pan, melt, add the pepper, and let it foam. Add the vegetables and cooked mie noodles to the pan. Mix everything well and season with soy sauce, mirin, and lime juice. Arrange the vegetable stir-fry on plates and sprinkle with Parmesan popcorn.

Tip:

 

 Season the remaining popcorn plain or with salt, curry powder, or paprika powder and enjoy as a snack.