Fried noodle and vegetable pan

Ingredients for 6 servings:

• 500 g pasta, short (e.g. penne or casarecce)
• some salt
• 1 bell pepper(s), yellow
• 1 stalk(s) leek (approx. 200 g)
• 3 carrots (approx. 300 g)
• 300 g mushrooms
• 6 tbsp oil
• 100 g peanuts
• some stalks of coriander, alternatively flat parsley
• 1 piece(s) ginger, walnut-sized
• 6 tbsp soy sauce
• 10 tbsp sauce (Asian sauce), sweet and sour

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cook the noodles in boiling salted water for about 10 minutes. Drain. Clean and wash the bell peppers and leeks. Cut the bell peppers into small pieces and the leeks into rings. Peel, wash, and slice the carrots. Clean the mushrooms, wash them if necessary, and chop them finely. Heat 1 tablespoon of oil in a wok or large frying pan. Toast the nuts and remove them. Heat 1 tablespoon of oil in the frying fat and fry the carrots for about 5 minutes. Add the bell peppers, leeks, and mushrooms and fry for another 5 minutes. Wash the coriander or parsley and chop all but a little for garnishing. Peel and finely chop the ginger. Stir both into the vegetables along with the nuts. Season to taste with soy sauce and Asian sauce. Heat 4 tablespoons of oil in a second large frying pan and fry the noodles in batches. Mix with the vegetables and garnish with the remaining coriander or parsley.