Summary

Ingredients

• 1 packet potato noodles (500 g) from the refrigerated shelf
• 500 g mushrooms
• 1 large red pepper (s)
• 1 large bell pepper (s), yellow
• 2 small leek stick (s)
• 3 tablespoon oil
• 200 ml vegetable stock, instant
• 200 g sour cream
• salt and pepper

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Instructions

1. Clean the mushrooms and cut them into slightly thicker slices. Clean the peppers and cut into cubes. Clean and wash the leek, halve lengthways and cut across into strips (so that crescents are formed).
2. Heat the oil in a large pan and fry the potato noodles in it, remove and set aside for the time being. Fry the vegetables and mushrooms in the frying fat. Add the potato noodles again, add the stock to the pan and cook for about 5 minutes. Season to taste with salt and pepper.
3. Put the sour cream on the potato and vegetable pan and serve immediately. If you like, you can also serve it without sour cream and put the sour cream on the table so that everyone can decide for themselves how much sour cream they like.