Summary

Ingredients

For the vegetables:

• 1 large bell pepper (s), yellow
• 1 large red pepper (s)
• 1 large onion (s)
• 2 small peppers, green
• 1 large carrot
• roasted onions

For the sauce:

• 9 tablespoon soy sauce
• 9 tablespoon tomato ketchup, unseasoned
• 9 tablespoon sugar
• 3 teaspoons curry powder, hot, Indian
• Chilli powder
• 250 g Chinese e noodles (instant)
• oil

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Instructions

1. Prepare the vegetables. To do this, remove the kernels, partitions and stems from the peppers and cut the pulp into small pieces. Dice the onion and coarsely grate the carrots. Remove the kernels, partitions and stems from the peppers and cut the peppers very small. In general, it is a question of taste how and how big you cut the vegetables. It is only important that the peppers are cut very small so that they are well distributed.
2. Prepare the pasta according to the instructions on the packet (usually pour boiling water over a bowl and let it steep for 4 minutes). You also have time to prepare the sauce.
3. Mix the tomato ketchup, soy sauce and sugar together and season with curry and chili powder. The information above is only a guide and may vary depending on the sharpness of the spices used and personal taste. The sauce can also be used with other Asian dishes.
4. Since the preparation with the wok is very quick, everything should be prepared beforehand. Heat the wok. Fry the vegetables in a little oil for 2 minutes, then add the pasta. Fry for another 2 minutes, stirring everything together so that it mixes well. Add the sauce and stir in until it is well and evenly distributed.
5. Take the wok off the heat and finally add a few fried onions and stir in.