Asian-style bolognese

Step 1

Halve the portobello and cut into thin strips. Halve the red pointed pepper and cut into thin half rings. Grate the ginger. Crush or finely chop the garlic. Chop the onion. Cut the spring onion into thin rings, keep the green part separate from the white.

Step 2

Heat 1/2 tbsp sunflower oil per person in a large, covered skillet over medium heat. Fry the minced meat and the onion for 3 - 4 minutes. Add the ginger, garlic, white of the spring onion and fry for 1 - 2 minutes. Add the portobello and pointed pepper and stir-fry for 3 - 4 minutes.

Step 3

Bring plenty of water to the boil in a saucepan with a lid for the noodles. Cut the tomato into cubes.

Step 4

Add the tomato paste and diced tomatoes. Bake for 1 - 2 minutes, or until the tomato paste turns darker. Deglaze with 1/2 tbsp white wine vinegar per person and 100 ml water per person. Add the soy sauce and sweet Asian sauce. Cover and let it simmer for 6-8 minutes. Remove the lid from the skillet and let it reduce for another 5 minutes, or until you have reached the desired thickness.

Step 5

Meanwhile, add the noodles to the pan of boiling water and cook, covered, for 3 - 4 minutes. Drain and rinse with cold water to stop the noodles from cooking and sticking together. It doesn't matter if the noodles cool down.

Step 6

Mix the noodles in the saucepan with the sauce, season with pepper and divide among the deep plates. Garnish with the green part of the spring onion and the sesame seeds.