John Myers
Ingredients for 3 servings:
- 250 g whole wheat spaghetti
- 1 leek(s)
- 1 large bell pepper(s), yellow
- 1 jar of mu-err mushrooms
- 400 g white cabbage
- 1 small can of peas
- 250 ml curry sauce
- 1 dash of wok sauce
- Five-spice powder
- Chinese spice
- Ginger powder
- Cinnamon powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
for 3 large portions, low in calories
Cook the noodles in salted water until al dente. Cut the leek into rings and the bell pepper into short strips. Add a dash of wok sauce to a pot and sauté the vegetables. Drain the mushrooms and stir them in. Season with the five-spice powder and Chinese seasoning, stir, and simmer briefly. Meanwhile, finely chop the white cabbage, then stir it in and continue simmering. Drain the cooked noodles and stir in the drained peas. Pour in the curry sauce and mix everything vigorously until the sauce is evenly distributed. Season with Chinese seasoning, five-spice powder, ginger, and cinnamon, bring to a boil, and then immediately serve on plates.
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