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Chinese noodles with vegetables, spicy

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Ingredients for 4 servings:

  • 250 g Chinese egg noodles
  • 500 ml milk
  • 1 zucchini
  • 3 carrots
  • 1 bell pepper(s)
  • 1 onion(s)
  • 20 g flour
  • salt and pepper
  • some vegetable broth
  • 2 tbsp, leveled chili powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 17 minutes

to lose weight

Dice the zucchini, carrots, bell peppers, and onion and fry them in a pan with a little water. Season everything with salt, pepper, vegetable stock, and chili. Then add 500 ml of milk, bring to a boil, and add the pasta to the pan and cook. When the pasta is al dente, thicken the sauce with a little flour until it becomes creamy and serve.

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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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Chinese noodles with vegetables, spicy