Curry Noodle Pan with Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g wok noodles
- 2 bell pepper (s)
- 2 carrot (s)
- 0.5 ½ bunch spring onion (s)
- salt and pepper
For the sauce: (curry sauce)
- 200 ml water
- 50 ml soy sauce
- 3 tablespoon curry powder
- 1 teaspoon ginger powder
- 1 teaspoon agave syrup
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Slice the spring onions and set aside the green part. Cut the peppers into strips and work the carrots into sticks. Stir the sauce ingredients in the mixer until smooth.
- Heat some oil in the pan and fry the white part of the spring onions, bell peppers and carrots until al dente. Season lightly with salt and pepper. Add the pasta and sauce and simmer until the pasta has soaked up the water. Remove from heat, divide into bowls and garnish with the green part of the spring onions.
- Tip: The dish is great for using vegetable scraps. Just take what you have left at home.
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