Quick Noodle Pan with Vegetables

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

700 g pea pods, fresh or frozen
200 g corn (can)
200 g carrot (s), sliced
3 tablespoon oil (rapeseed or sunflower oil)
0.25 liter ¼ vegetable stock
2 onion (s), diced
500 g potato noodles, fresh (homemade or from the coolin shelf)
salt and pepper
some parsley, chopped

Instructions

Clean and wash pea pods. Briefly sauté together with the sliced carrots in a tablespoon of oil in a hot saucepan. Season with salt and pepper. Pour in the vegetable stock and cook the vegetables until crisp. Then drain and drain.
In a pan, sauté the onions in the remaining oil. Add potato noodles and fry lightly, turning several times. Now add the canned corn and the cooked vegetables and briefly heat everything together again. Sprinkle with parsley.
Can be varied well with other vegetables. Serve as a main course or as a side dish, e.g. with anything pan-fried, poultry or fish.

About Editorial Staff

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.