Fried curry noodles

Ingredients for 3 servings:

• 250 g noodles (wheat noodles without egg), Chinese
• salt water
• 200g tofu
• 1 large onion(s)
• 1 clove(s) garlic
• 1 stalk(s) leek
• 2 carrots
• 1 red bell pepper(s)
• 2 tsp, heaped curry powder
• ½ tsp, leveled vegetable broth, instant
• 1 tsp, heaped spice mix (curry mix, Indian – GOA)
• ½ tsp sautéed coriander
• 1 tsp sweet paprika powder
• herbal salt
• pepper
• n. B. Oil (peanut oil) for frying

Instructions

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

quick and vegetarian

Heat a little peanut oil in a wok. Stir-frying is faster on a higher heat and is said to be healthier, as fewer nutrients are lost. Peel the onions and slice them into rings. Finely dice the garlic. Sauté both in peanut oil. Slice the leek into rings and add them. Remove the contents of the wok and set aside. Peel the carrots, slice them into strips, and fry them in the oil until they are slightly softened. Then dice the tofu and fry it all over. Meanwhile, prepare the noodles according to the package instructions (I let them soak in boiling salted water for 5 minutes and then drain them). Return the onions and everything else to the wok. Dice the bell peppers, add them to the wok, and fry briefly. Drain the noodles and mix well with the vegetables. Mix the spices (curry powder, vegetable stock, coriander, Indian curry spice, and paprika) in a small bowl and gradually add them to the noodles, mixing well. Meanwhile, fry the meat a little longer. Then season with herb salt and a little pepper and serve.