Curry noodle salad

Ingredients for 4 servings:

• 1 medium-sized red bell pepper(s)
• 3 carrots
• 350 g pasta
• salt water
• 50 g peanuts
• 125 g mayonnaise
• 1 tbsp apricot jam
• 1 tbsp curry powder
• ½ onion(s), finely chopped
• some salt and pepper
• some iceberg lettuce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with carrot and pepper

Cut the bell pepper and carrots into very small pieces. Briefly fry them in a pan with a little oil. Chill. Cook the noodles in plenty of salted water, drain, and chill. Combine the mayonnaise, apricot jam, curry powder, the finely chopped onion, salt, and pepper in a bowl and mix well. If you don’t want any onion pieces in the salad, you can puree the whole thing. Chill the resulting sauce. Finely chop the peanuts. Mix the noodles, bell peppers, and carrots, then stir in the curry sauce, followed by the peanuts. Add a few washed and torn lettuce leaves and mix well. If you like, you can of course omit the peanuts or replace them with other nuts, add a little garlic to the sauce, and add more curry to taste.