Vegan vegetable stir-fry with shirataki noodles

Ingredients for 2 servings:

• 250 g carrot(s)
• 50 g parsley root(s)
• 200 g leek
• 230 g celery
• some olive oil
• 150 ml soy cream (Soy Cream Cuisine)
• 200 g Shirataki noodles
• 3 tsp curry
• 2 tsp herbs de Provence
• some salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan

Wash the carrots, parsley root, leeks, and celery and cut into bite-sized pieces. Brush a large pan with a little olive oil. Sauté the vegetables, turning frequently. Meanwhile, drain the shirataki noodles and rinse them with cold water to retain their flavor. Add them to the vegetables and fry well. Then pour in the soy sauce and cook everything together again until well combined. Finally, add the curry, Provençal herbs, and salt. Season to taste. Serve warm. Tip: Shirataki noodles are low in carbohydrates, unlike regular noodles. Instead of buying the vegetables individually, you can also buy a package of soup vegetables.