Summary

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

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Instructions

1. Cook the pasta according to the instructions on the packet.
2. 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.
3. Add the corn and noodles and cook for 2 minutes on a lower heat.
4. Mix corn flour with vinegar in a small bowl. Add the chilli, tomato paste, stock cube, oil and pineapple with juice and stir well.
5. 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.