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Egg-less  noodles - 250 g
Spring onions - 2
Spinach - 100 g
Vegetable stock - 2 tbsp
Ajino moto - pinch
Vegetable oil - 4-5 tbsp


  • Cook the noodles in boiling water for 5 minutes, drain and rinse under cold running water, then drain again.
  • Chop the spring onions and spinach into 1 piece.
  • Heat oil in a pan and stir-fry the spinach and spring onions, adding salt tot taste.
  • Mix the vegetable stock and continue to cook for one minute. 
  • Lower the flame and add the cooked noodles and the ajino moto.
  • Stir-fry until there is no liquid remaining. Transfer to a warm serving dish and serve immediately.
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