Noodle pan à la Maggi-Fix

Ingredients for 2 servings:

• 1 onion(s), diced
• 250 g meat (poultry, schnitzel, minced meat, etc.), diced
• some oil
• 300 g vegetables (frozen or fresh mixes)
• 1 tbsp tomato paste or ketchup (to taste)
• Paprika powder, sweet or curry powder
• salt and pepper
• Broth, granulated
• 750 ml water
• 250 g pasta, raw

Instructions

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

without Maggi-Fix, more of a stew than a pan

Brown the onion and meat in oil. Add the finely chopped vegetables (frozen or fresh, such as a mix of broccoli, cauliflower, carrots, peas, or red/yellow/green peppers, zucchini, or finely chopped white cabbage). Season with a little tomato paste (makes the stew a little thicker) and spices to taste (for an Italian stew, add sweet or hot paprika, a little chili, oregano; for an Asian stew, add curry and mustard powder), a little granulated stock (instead of salt), and pepper. Add the raw pasta and the water. Stir well, bring to a boil, and simmer until the pasta is tender. Tip: The proportions are important here: 250 g pasta to 3/4 l liquid. If the mixture becomes too soupy, you can thicken it with a little starch mixed with cold water (or a sauce thickener), or fold in some sour cream or cream cheese at the end. It turns out very well and, like any decent stew, tastes even better when reheated!