The RoadStars cookery show with Markus Sämmer: Episode 03 – Mie noodle stir fry

For 1 serving
Preparation time: 20 minutes 

80 g mie noodles
1 block of tofu (approx. 150 g)
3 tsp oil
2 tsp BBQ spice mix
1 yellow pepper
1 carrot
3 spring onions
3 tbsp soy sauce
1 tbsp honey or maple syrup
4 tbsp vegetable stock
Salt
Freshly ground pepper
1 small bunch of coriander (alternatively 1 tbsp frozen herbs)

It's easiest if you watch the video first. And here are the instructions:

Bring water to the boil. Then place the mie noodles in a bowl and pour the boiling water over them (use plenty of water as the noodles swell up). Leave to soften for 5 minutes. In the meantime, pat the tofu dry, dice and marinate it with 1 tsp oil and the BBQ spice. Clean and wash the pepper, carrot and spring onions. Peel the carrot and deseed the pepper. Cut all the vegetables into bite-sized pieces. Heat 1 tsp oil in a frying pan and briefly sear the tofu. Move the tofu to the edge of the pan or remove it from the pan. Pour the remaining oil into the middle of the frying pan and fry the vegetables for 2 minutes. Drain the noodles and add them to the vegetables in the pan. Mix together the noodles, vegetables and tofu. Now add the soy sauce, honey and vegetable stock and season everything with salt and pepper. Continue to stir fry for 2 minutes. Finally, pick the coriander leaves from the stalks and sprinkle over the dish.

For 1 serving
Preparation time: 20 minutes 

75 g plain rice
Salt
1 chicken breast
2 tsp BBQ/meat seasoning (optional)
2 tsp olive oil
1 red onion
1 small courgette
1 handful cherry tomatoes
1 tbsp tomato paste
75 ml vegetable stock
1/2 bunch flat-leaf parsley (alternatively 1–2 tbsp frozen herbs)

It's easiest if you watch the video first. And here are the instructions:

First, bring the rice to the boil in a saucepan with 150 ml water and a pinch of salt. Cover and cook over a low heat for 25-30 minutes. 

In the meantime, pat the chicken breast dry, cut it into strips and marinate with the BBQ spices and 1 tsp olive oil. Peel the onion, wash and clean the zucchini and cut both into strips. 

Heat the pan and sear the marinated meat for 2 minutes. Add 1 tsp oil and fry the onions and courgettes together for 2 minutes. Meanwhile, wash and halve the tomatoes. Make up 75 ml of vegetable stock (using the water/powder proportions indicated on the package). Then put 1 tbsp of tomato purée into a cup/mug/bowl and stir in the vegetable stock until smooth. Add the tomato sauce and halved cherry tomatoes to the fricassée and season well with salt and pepper. Heat through for 2-3 minutes. Wash the parsley, shake dry and chop the leaves and stems. Sprinkle the parsley over the fricassée and serve with the rice.

For 1 serving (2 pancakes).
Preparation time: 20 minutes.

2 eggs
3 tbsp milk
2 tbsp wholemeal flour
Salt
2 tsp. vegetable seasoning (optional)
1 cup cottage cheese (150 g)
50 g grated Gouda cheese
1 handful mushrooms
1 tbsp oil
1 handful of rocket

It's easiest if you watch the video first. And here are the instructions:

In a bowl, whisk together the eggs, milk, wholemeal flour, a pinch of salt and the spice mix for vegetables. Mix in the cottage cheese and Gouda. Rub the mushrooms dry and cut them into quarters. Fry the mushrooms in hot oil in a non-stick pan for 2-3 minutes. Pour the egg mixture over the top. Cook over a low heat for about 10 minutes until the mixture has set. Season with freshly ground pepper. Wash the rocket, pat dry and arrange over the mushroom pancakes.