Asian noodle salad

Ingredients for 4 servings:

• 250 g spaghetti or pasta of your choice
• 2 bell peppers, yellow and red
• 1 small leek(s)
• 1 carrot(s)
• 1 small onion(s)
• ½ chili pepper(s)
• 3 tbsp rice vinegar
• 3 tbsp soy sauce
• 4 tbsp rapeseed oil
• 1 tbsp, heaped curry powder
• 1 tbsp sugar, maybe a little more
• 1 tbsp oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with curry dressing

Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain, rinse, and let cool. In the meantime, peel the onion and dice very finely. Wash, deseed, and finely chop the chili pepper (adjust the amount according to your taste and heat tolerance). Wash, deseed, and finely slice the bell peppers. Place everything in a salad bowl. Peel the carrot and cut into 3-4 cm long pieces. Cut these lengthwise into 2-3 mm thick slices, and then into thin strips. Remove the stem from the leek, wash thoroughly, and cut into 3-4 cm long pieces, then into thin strips. Heat 1-2 tablespoons of oil in a non-stick pan. First, briefly fry the carrots over high heat, stirring constantly. Then add the leek and fry briefly. The vegetables should not be too soft, but slightly firm to the bite, but no longer raw. Add to the salad bowl along with the pasta. Mix together a dressing from rice vinegar, oil, soy sauce, curry sauce, and sugar. Start with just 1 tablespoon of sugar, taste, and add a little more to your liking. Pour the dressing into the salad ingredients and mix well. The salad tastes great lukewarm or chilled and slightly marinated.