Curry noodle pan with vegetables

Ingredients for 2 servings:

• 125 g wok noodles
• 2 bell peppers
• 2 carrots
• ½ bunch of spring onions
• salt and pepper
• 200 ml water
• 50 ml soy sauce
• 3 tbsp curry powder
• 1 tsp ginger powder
• 1 tsp agave syrup
• 2 garlic cloves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan and perfect for using up leftovers

Slice the spring onions and set the green part aside. Slice the bell peppers and cut the carrots into sticks. Blend the sauce ingredients in a blender until smooth. Heat a little oil in a pan and fry the white part of the spring onions, bell peppers, and carrots until al dente. Season lightly with salt and pepper. Add the pasta and sauce and simmer until the pasta has absorbed the water. Remove from the heat, divide between bowls, and garnish with the green part of the spring onions. Tip: This dish is a great way to use up leftover vegetables. Just use whatever you have on hand.