Chinese noodle pesto salad

Ingredients for 3 servings:

• 250 g pasta, e.g. wavy ribbon noodles
• 1 bell pepper(s), yellow
• 1 eggplant(s)
• 1 jar of mu-err mushrooms
• 1 small can of corn
• 1 small can of peas
• 110 g spice paste (Thai Tom Kha Paste)
• 1 tsp soy sauce, Chinese
• 1 shot of sauce (wok)
• Spice mix (Chinese spice)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a delicious creation

Cook the noodles in salted water until al dente. In the meantime, cut the bell peppers into small, thin strips and the eggplant into very fine cubes. Drain the moo-err mushrooms and chop them finely. Place the bell peppers in a saucepan and fry them lightly over very low heat. Then add the eggplant and fry it lightly. Stir in the moo-err mushrooms, drain the noodles in a sieve and mix them with the vegetables. Drain the corn and peas one after the other and add them and mix to combine. Add the paste a teaspoon at a time and fold in evenly. Season to taste with the sauces and seasoning and mix thoroughly again. The paste should be evenly distributed.