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

Step 1 of 5:

 

Cut off the broccoli florets, wash them, and cut them into bite-sized pieces. Trim and wash the courgette, halve it lengthwise, and cut it diagonally into slices about 1 cm thick. Trim and wash the sugar snap peas and cut them lengthwise into strips. Wash the Thai asparagus and cut off the end of the stalk. Peel the ginger and dice it finely.

Step 2 of 5:

 

Heat the oil in a saucepan, add the popcorn kernels, and let them pop over medium heat with the Lid on. Then transfer to a bowl and leave to cool. Finely chop half of the popcorn in a food processor and mix it with the Parmesan.

Step 3 of 5:

 

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

Step 4 of 5:

 

Put sugar, 1 tsp. salt, and 3 tbsp. water into a non-stick Frying Pan and let it melt. Add the ginger and broccoli and fry for about 2 minutes, then add the remaining vegetables and continue frying until the vegetables are cooked but still firm to the bite. Then remove.

Step 5 of 5:

 

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

Tipp:

 

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