Summary

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

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Instructions

1. 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.
2. 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.