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
Print Recipe
Pin Recipe 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.
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