Fried noodle-vegetable pan

Name: Fried noodle-vegetable pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g short pasta (e.g. Casarecce); 7-10 Tbsp Salt; 1 yellow pepper; 1 (approx. 200 g) stalk of leeks; 2-3 (approx. 300 g) Carrots; 300 g Oyster mushrooms; 6 TABLESPOONS Oil; 100 g Peanut kernels; some stem(s) Coriander; 1 Pieces of fresh ginger; 6 TABLESPOONS Soy sauce; 8-10 Tbsp sweet-sour Asian sauce

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g short pasta (e.g. Casarecce)
7-10 Tbsp Salt
1 yellow pepper
1 (approx. 200 g) stalk of leeks
2-3 (approx. 300 g) Carrots
300 g Oyster mushrooms
6 TABLESPOONS Oil
100 g Peanut kernels
some stem(s) Coriander
1 Pieces of fresh ginger
6 TABLESPOONS Soy sauce
8-10 Tbsp sweet-sour Asian sauce

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. Drain.
2
Clean or peel, wash and finely chop the peppers, leek and carrots. Clean mushrooms, wash if necessary and chop smaller.
3
Heat 1 tablespoon of oil in a wok or frying pan. Roast the nuts in it, take them out. Heat 1 tablespoon of oil in the frying fat. Fry the carrots for about 5 minutes. Add bell peppers, leek and mushrooms and fry for another 3 minutes.
4
Wash and chop the coriander, except for something to garnish. Peel and finely chop the ginger. Fold both with nuts under the vegetables. Season to taste with soy sauce and Asian sauce.
5
Fry the noodles in portions in 4 tablespoons of hot oil in a large frying pan. Mix with the vegetables. Garnish with the rest of the coriander.