Chinese Noodles a La Bolognese

For the Chinese noodles a la Bolognese, cook the noodles according to the package, then drain directly and rinse with cold water. Drain, then place in a bowl.

Add sesame oil and 2 tsp dark rice vinegar and mix well. Add all ingredients for the sauce to a bowl and mix well. Heat oil in a wok over high heat.

Add garlic and minced ginger and sauté for about 30 seconds. Add the carrots and sauté for about 2 minutes. Stir constantly. Add the minced meat and fry until brown.

Then add the already prepared sauce and simmer gently for 5 minutes. Mix the cornstarch with water until smooth. Add to the sauce and simmer for about 1 minute until slightly thickened.

Now add the pasta and let it warm up for a short time. Clean the spring onions and cut into fine rings. Wash the mint and cut the leaves into fine strips.

Arrange the Chinese noodles with the Bolognese sauce on preheated plates, sprinkle with fresh mint and spring onions.

Drape the cucumber spaghetti next to it. Drizzle sriracha sauce over the top.

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