Colorful China Pan with Noodles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoons oil
- 1 turkey schnitzel
- 1 onion (s)
- 1 clove garlic
- 1 bell pepper (s)
- 1 carrot (s)
- 75 g mun bean seedlins
- 75 g bamboo shoot (s)
- 2 tablespoon soy sauce
- 1 teaspoon sambal oelek
- liter ⅛ broth
- curry
- pepper
- 200 g pasta
- Water (salt water)
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet. Cut the turkey schnitzel into cubes. Peel and dice the onion, cut the bell pepper into wedges and the carrot into pens.
- Heat the oil in the wok and gradually fry the ingredients. Now peel the garlic, press (or finely dice) and add. Now add the mung bean sprouts, bamboo shoots and noodles. Now add the stock and cook with the lid on for 5 minutes.
- Now fold in the noodles and finally season with curry, soy sauce, sambal oelek and pepper.
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