Asian fried noodles, sweet and spicy, vegetarian

Ingredients for 4 servings:

• 1 large bell pepper(s), yellow
• 1 large red bell pepper(s)
• 1 large onion(s)
• 2 small peppers, green
• 1 large carrot(s)
• fried onions
• 9 tbsp soy sauce
• 9 tbsp tomato ketchup, unseasoned
• 9 tbsp sugar
• 3 tsp curry powder, hot, Indian
• chili powder
• 250 g Chinese egg noodles (instant)
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Prepare the vegetables. Remove the seeds, septums, and stems from the bell peppers and cut the flesh into small pieces. Dice the onion and coarsely grate the carrot. Remove the seeds, septums, and stems from the peppers and chop the peppers very finely. How and how large you cut the vegetables is generally a matter of taste. The important thing is to cut the peppers very finely so they are evenly distributed. Prepare the noodles according to the package instructions (usually pour boiling water over them in a bowl and let them stand for 4 minutes). This gives you time to prepare the sauce. Mix together the tomato ketchup, soy sauce, and sugar and season with curry and chili powder. The instructions above are only guidelines and may vary depending on the spiciness of the spices used and personal taste. The sauce can also be used with other Asian dishes. Since cooking in a wok is very quick, everything should be prepared beforehand. Heat the wok. Sauté the vegetables in a little oil for 2 minutes, then add the noodles. Sauté for another 2 minutes, stirring to combine. Add the sauce and stir until well combined. Remove the wok from the heat and finally add some fried onions and stir in.