Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 4 carrot (s)
- 0.25 ¼ pointed cabbage
- 1 leek
- 140 g peas, frozen
- 10 mu-err mushrooms
- 5 dashes soy sauce
- 1 teaspoon sugar
- 1 squirt lemon juice
- 200 g spahetti without e
- some oil
- 1 chilli pepper (s) or cayenne pepper
- some ginger powder
- some paprika powder
- salt and pepper
- Curry powder
Print Recipe
Pin Recipe Instructions
- Soak the Mu-Err mushrooms in cold water for an hour, then boil them in a little water for 15 minutes. Cook the spaghetti al dente according to the instructions on the packet. Chop the mushrooms, carrots, pointed cabbage and leek into small pieces.
- Fry the mushrooms and carrots in hot oil, then add the cabbage, leek and peas and fry with them. Add the drained spaghetti and fry briefly. Season to taste with chopped chilli or cayenne pepper, soy sauce, sugar, lemon juice, ginger, paprika, salt, pepper and curry.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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