Noodle pan with oyster mushrooms

Preparation:

1. Peel and finely dice the onions. Clean the oyster mushrooms and cut into bite-sized pieces.
2. Wash the broccoli, divide into small flakes and finely chop the stalk.
3. Cook the croissant noodles in boiling salted water until al dente, drain and set aside.
4. Heat the oil in a coated pan. Sauté onions and broccoli over medium heat.
5. Add oyster mushrooms and sauté for about 5 minutes until lightly browned and unfold their aroma.
6. Stir in the thyme and season with salt and pepper.
7. Deglaze with 5-6 tablespoons of water and soy sauce, bring to the boil briefly and simmer for 1-2 minutes.
8. Drain the pasta, add to the mushrooms and mix everything well.

Tip: This vegan pasta pan with oyster mushrooms tastes particularly aromatic when the mushrooms are fried vigorously. Perfect as a quick everyday dish or light dinner.