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Puschel carries a heavy empty wok with both paws into their familiar kitchen; Flauschi waits with carrots, peppers and courgette.

Wuselig Recipes · Recipe 15

Puschel’s Colourful Wok Noodles with Vegetables

Puschel carries in the heavy wok. Flauschi dices colourful vegetables, the instant noodles cook separately in a pot – and one noodle ends up on Puschel’s nose.

The little story

The Noodle on His Nose

Puschel carried a huge empty wok into the Wusel kitchen. He held it in both paws and bent his knees carefully.

Puschel„Oof! Who made this wok so heavy?“
Flauschi„It is safe on the stove now. I have carrots, three colourful peppers and a courgette ready.“
Flauschi dices courgette; small cubes of carrot, peppers and mushrooms sit in bowls as Puschel holds one bowl.
Cut everything into small cubes.

With an adult helping, Flauschi cut the vegetables into small cubes. Puschel sorted them into bowls and wondered whether mushrooms should join in today.

Puschel„Of course – if you like them too!“

The colourful cubes softened in the wok. Beside it, the instant noodles cooked in their own pot. Puschel checked twice: two separate pans!

Flauschi stirs diced vegetables in the black wok while Puschel cooks the instant noodles separately in a silver pot.
Vegetables in the wok, noodles in a separate pot.
Flauschi„The vegetables stay in the wok. The noodles cook in the pot first. Then we bring them together.“
Puschel„Shall we pour in all the noodle broth as well?“
Flauschi„Just a little, or we will have vegetable soup instead of wok noodles.“
Puschel lifts cooked noodles from the pot into the vegetable wok; Flauschi holds a small ladle of noodle broth.
Only the noodles and a little broth join the vegetables.

Puschel lifted the noodles into the wok with tongs. Flauschi added a small spoonful of broth. They used the oil and seasoning sachets sparingly and left the spicy chilli out today.

Puschel„One more stir – done!“

At the first bite, a single noodle landed on Puschel’s black nose. Flauschi giggled until Puschel joined in. Then he put the noodle back in his bowl.

A cooked noodle rests on Puschel’s black nose while Flauschi giggles warmly at the table; both have bowls of vegetable noodles.
The last noodle has chosen Puschel’s nose.

Preparation: about 20 min · Cooking: about 15 min · Total: about 35 min (a little longer with meat)

Serves 3–4

How to make it

In a few words: Cook vegetables in a wok, add separately cooked instant noodles and season mildly.

Ingredients

  • 3 packs of instant noodles (such as YumYum; follow the pack size and cooking directions)
  • 2 carrots, 1 small courgette, 1 small red, 1 small yellow and 1 small green pepper
  • Optional: 150 g mushrooms
  • 1 tbsp neutral oil for the wok; oil sachets from the noodles to taste
  • A little seasoning powder from the noodles to taste; chilli sachets only for those who want heat
  • Optional: 250 g chicken, pork or beef (allow extra cooking time)

Method

  1. Wash hands and vegetables. An adult helps with the sharp knife and the heavy, later hot wok.
  2. Dice the carrots, peppers and courgette into small, even cubes. Clean and dice the mushrooms too if using.
  3. For the meat option, an adult cuts the chilled meat on a separate board. Fry in a little oil until fully cooked: the centre must reach at least 70°C for 2 minutes, checked with a food thermometer. Put on a clean plate. Wash hands, board and knife afterwards. Allow extra time for this option.
  4. Heat 1 tbsp neutral oil in the wok. Add carrots first, then peppers, courgette and optional mushrooms. Stir-fry for about 8–12 minutes until tender but still slightly firm.
  5. While the vegetables cook, an adult cooks the instant noodles in a second saucepan using the water amount and cooking time on the packet. Set aside seasoning, oil and chilli sachets to avoid seasoning the dish twice.
  6. Before draining, save a small cup of noodle broth. Drain the noodles or lift them out with tongs. Add only the noodles to the vegetables in the wok.
  7. Add 2–3 tbsp of the reserved broth and mix. If needed, add a little more one spoonful at a time. The wok should not turn into soup.
  8. Use the seasoning powder and oil sachets sparingly to taste; check the packet ingredients. Leave chilli out entirely for a mild child-friendly serving. Anyone who wants heat can season their own portion at the table.
  9. If using meat, return the fully cooked meat to the wok and heat everything through. Divide between bowls and let it cool a little before eating.