Instructions

Chop all the vegetables into fine julienne so that all the ingredients cook homogeneously. Those ones with hard texture will be chopped into fine julienne and those with soft texture into thick julienne. Shred cauliflower into small sprigs and chop mushrooms into quarters. Heat about 35 ml mild olive oil in a Magefesa Wok; add all the vegetables when hot and sauté for 5 minutes until al dente.
Heat water with salt and 30 ml. soya sauce into a Magefesa rice cooker, Bring it to a boil and add noodles, stir it well to prevent them from sticking together and let them cook for approximately 4 minutes. Drain and set apart. Add noodles to the wok, season with soya sauce and honey, Sauté the whole some minutes to unify flavors.  Sprinkle some sesame seeds on top and serve it hot.
There is another way to guarantee a regular vegetable cooking by adding them to the stew according to their texture. We start with carrots, peppers, green beans, we continue with celery and mushrooms and we finish with leaks and soya sprouts. In order to get a chop suey with sauce, vegetable stock can be added. Corn flour dissolved into cold water will help to thicken the broth.

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