Colorful Stir-fry Vegetables with Bacon and Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leek
- 2 spring onion (s)
- 1 large kohlrabi
- 2 medium carrot (s)
- 2 zucchini
- 2 bell peppers, red and yellow
- 125 grams bacon
- 1 cup crème fraîche, or sour cream
- 3 tablespoon tomato paste, with basil
- 150 ml vegetable stock
- some sugar
- Salt and pepper, black
- 300 g ribbon noodles
- some olive oil, for frying
Print Recipe
Pin Recipe Instructions
- Cooking pasta.
- Halve the leek, cut into strips and wash, drain in a sieve. Wash the spring onions and cut into rings. Peel the kohlrabi and carrots and cut into cubes as well as the zucchini, fennel and bell pepper. Dice the bacon, fry briefly in olive oil, remove from the pan.
- Fry the vegetables in the pan, add the tomato paste, sour cream and stock. Bring to the boil and cook the vegetables al dente. Season to taste with salt, pepper and a little sugar.
- Mix the cooked noodles with the vegetables, sprinkle with bacon and serve.
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