Summary

Ingredients

• 500 g potato noodles (ready-made or homemade, recipes in the database)
• 4 carrot (s)
• 1 green pepper (s)
• 100 ml chicken broth
• 1 tablespoon cream cheese
• 1 tablespoon cream cheese
• 1 tablespoon sauce thickener, light
• salt and pepper
• Paprika powder
• Garlic powder
• Ginger powder
• 1 tablespoon parsley, finely chopped
• oil

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Instructions

1. Cut the carrots and peppers into fine strips. Fry the potato noodles in a little oil over medium heat for 15-20 minutes until light brown. At the same time, sweat the vegetables in a little oil in a saucepan or wok. Deglaze with the chicken stock and simmer for about 10 minutes. Stir in 1 - 2 tablespoons of cream cheese and cream cheese. Season to taste with ginger, paprika and garlic powder as well as salt and pepper. If necessary, thicken with a light sauce thickener and bring to the boil again briefly. Arrange with the potato noodles on plates and serve sprinkled with parsley.