Noodles with lemongrass and breaded sugar snap peas

Ingredients for 4 servings:

• 1 pack of sugar snap peas
• 2 stalks of lemongrass
• 1 pack of bread(s) (pumpernickel) 2/3 dried
• 1 pack of noodles (Asian Mie noodles)
• 3 tbsp curry
• 1 m.-sized onion(s)
• ½ pack of cream cheese
• 1 egg(s)
• 1 shot of milk
• salt and pepper
• 1 piece(s) Parmesan
• some lemon juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sauce: Mix cream cheese with a splash of milk to make a creamy sauce. Crumble in 1/3 of the brown bread. Season with herb salt, pepper, and lemon juice. Pasta: Cook briefly until tender, then drain. Meanwhile, fry finely chopped lemongrass (the finer the better) with diced onion in oil. Add the pasta and fold in. Cut 2/3 of the snow peas into thin strips and add. Loosen the curry powder with a little salt and pepper in a small cup of water and pour over the pasta. Season with salt, curry, and pepper. Breaded snow peas: Take 1/3 or a little more and wash. Prepare two plates. Place the egg in one of them. Fill the other with a mixture of 2/3 of the brown bread and the grated Parmesan cheese. Alternate between the snow peas in these plates and then add them to the oiled pan. Mix the leftover brown bread and egg. These can be pan-fried and served alongside the already breaded pea pods. Serve the noodles and breaded snow peas on the plate and serve with the sauce.