Pasta with Vegetables Sweet – Sour
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 200 g noodles, fresh thin e noodles
- 6 corn on the cob, young (or from the jar), cut into diagonal pieces
- 3 tablespoon oil
- 1 green pepper (s), cut into strips
- 1 red pepper (s), cut into strips
- 2 stalks celery, cut into diagonal slices
- 1 carrot (s), cut into diagonal slices
- 250 g mushrooms, sliced
- 3 teaspoons corn flour
- 2 tablespoon vinegar, brown
- 1 teaspoon chilli pepper (s), fresh, chopped
- 2 teaspoons tomato paste
- 2 cubes vegetable stock, crumbled
- 1 teaspoon oil, (sesame oil)
- 450 g pineapple, canned pieces
- 3 spring onions, cut into diagonal strips
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- Heat the oil in the wok. Let cool down briefly and reheat. Then add the peppers, celery, carrots and mushrooms and fry for 5 minutes over a higher heat. Stir it again and again.
- Add the corn and noodles and cook for 2 minutes on a lower heat.
- Mix corn flour with vinegar in a small bowl. Add the chilli, tomato paste, stock cube, oil and pineapple with juice and stir well.
- Pour the pineapple mixture into the wok. Stir over medium heat for 5 minutes until mixture boils and sauce thickens. Add the spring onions and serve immediately.
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