John Myers
Ingredients for 2 servings:
- 1 pack of noodles, (wok), approx. 250 g
- 4 tbsp carrot(s), cut into strips
- 1 handful of mung bean sprouts
- 3 tbsp peas, frozen
- 1 large mushroom, sliced
- pepper
- Garlic granules
- curry powder
- Paprika powder, sweet
- oregano
- 2 tbsp corn, from the can
- some butter
- oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Place the wok noodles in a bowl of hot water for 3-5 minutes. Cover and stir occasionally. Alternatively, prepare the wok noodles according to the package instructions. Heat a non-stick pan with a little oil. Once the oil is hot, add the fresh carrot strips and mung bean sprouts to the pan and sauté. Add the sliced or diced mushrooms to the pan and sauté. Add the frozen peas and corn and sauté. Drain the noodles and melt a little butter in a separate pan. Add the noodles to the pan and fry briefly. Stir in a spice mix of pepper, garlic, curry, paprika, and oregano to season the noodles. Add the vegetables and mix with the noodles.
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