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Colorful vegetable noodle pan

updated

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Ingredients for 4 servings:

  • 250 g pasta
  • 4 carrots
  • 2 zucchinis
  • ½ savoy cabbage
  • 1 stalk(s) leek
  • 3 bell peppers, colored
  • 1 tbsp oil
  • 200 ml vegetable stock
  • 1 cup sour cream
  • salt and pepper

Instructions

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

low-calorie, healthy and delicious

Cook the noodles in plenty of salted water until al dente. Wash and trim the vegetables, and cut into small strips. Heat the oil in a large pan or wok and briefly sauté the vegetables. Add a little vegetable stock and simmer for about 15 minutes. Then stir in the noodles. Stir in the cup of sour cream, heat briefly, and season with salt and pepper. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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