John Myers
Ingredients for 3 servings:
- 300 g pasta
- 1 stalk(s) leek
- 1 carrot(s)
- 200 g beans (bush beans)
- 1 small can of corn
- 1 small can of peas
- some sauce (wok sauce) as needed
- 1 dash of soy sauce
- e.g. curry powder
- some spice mix (Chinese spice)
- some spice mix (tandoori mix)
- some cumin
- 100 ml sweet and sour sauce
- 3 tbsp water (cooking water from the pasta)
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
sweet and sour, another original creation
Cook the noodles al dente according to the package instructions. Remove 3 tablespoons of the cooking water. Cut the carrot into short sticks and sauté in a little wok sauce in a hot pan. Clean the leek, cut diagonally into thick slices, halve these, and add them. Season well with curry powder if desired. Cut the green beans into thirds and stir in. Pour in the 3 tablespoons of cooking water and fry everything until tender. Drain the sweetcorn, stir in, and deglaze with soy sauce. Continue sautéing. Drain the peas and stir in. Season with a little tandoori spice and Chinese spice. Drain the noodles and mix well. Pour over the sweet and sour sauce and stir in. Finally, finish with cumin and serve. Tip: You can also use less of the sweet and sour sauce. I always use a little more, as this sauce is the most important part of this recipe. But everyone can adjust it to their own taste.
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