Fast noodles with cumin and Chinese wok vegetables

Bring a generous pot of water to the boil. Clean the garlic and cut finely.

Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.

Heat the oil in the stir-fry stir-fry the fried rice with the cumin, sweet soy sauce, garlic and red pepper for 2 minutes. Add the wok vegetable and stir-fry for another 3 minutes.

When the water boils, boil the noodles in the pan and cook in 5 minutes until al dente. Drain.

In the meantime, cut the salad onion into thin rings. Add the noodles to the meat and scoop.

Divide the noodles over deep bowls and sprinkle with the salad onion and seroendeng.