Fried noodle-vegetable pan

Name: Fried noodle-vegetable pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 yellow pepper (approx. 250 g); 2-3 (approx. 300 g) Carrots; 400 g Oyster mushrooms; 1/2 Leek (leek; approx. 150 g); 500 g Pasta (e.g. Casarecce); 7-10 Tbsp Salt; 2 TABLESPOONS Sunflower oil; 150 g Peanut kernels; 1/4 Pot of coriander; 15 g Ginger Tuber; 6 TABLESPOONS Soy sauce; 8-10 Tbsp Chilli sauce for chicken

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 yellow pepper (approx. 250 g)
2-3 (approx. 300 g) Carrots
400 g Oyster mushrooms
1/2 Leek (leek; approx. 150 g)
500 g Pasta (e.g. Casarecce)
7-10 Tbsp Salt
2 TABLESPOONS Sunflower oil
150 g Peanut kernels
1/4 Pot of coriander
15 g Ginger Tuber
6 TABLESPOONS Soy sauce
8-10 Tbsp Chilli sauce for chicken

Directions

1
Clean, wash and chop the peppers. Peel and wash the carrots, cut them in half lengthwise and cut into thin slices. Clean, clean and chop the mushrooms according to size. Clean, wash and cut leek into fine strips.
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat 1 tablespoon of oil in a frying pan. Roast the nuts for approx. 3 minutes, turning them over and taking them out. Put 1 tablespoon of oil in the pan and sauté the carrots and peppers for about 6 minutes.
3
Wash the coriander, shake dry, pluck leaves from the stems and chop, except for something to garnish. Peel ginger and grate finely. After about 3 minutes, add the mushrooms to the pan. Warm up the last 1/2 minute of leek.
4
Add nuts, coriander and ginger and fold in. Season to taste with salt, soy sauce and chilli sauce. Drain the pasta in a sieve, add to the vegetables in the pan and fold in. Arrange in a bowl and garnish with coriander.