Vegan curry mie noodles with mushrooms and spinach

Ingredients for 5 servings:

• 4 tbsp butter substitute, vegan
• 4 tbsp olive oil
• 3 garlic cloves
• 5 spring onions
• 1 bell pepper(s), red
• 4 mushrooms, brown
• 5 g fresh ginger
• 500 g mie noodles
• 200 g fresh leaf spinach
• 5 tbsp curry powder
• 2 tbsp paprika powder, sweet
• 2 tbsp brown sugar
• 4 tbsp basil, ground
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp tomato paste
• 60 ml soy sauce
• 200 ml water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

quick and tasty

Clean the mushrooms and cut into strips. Clean and dice the bell peppers. Now clean 4 of the 5 spring onions and cut into rings. Set them aside. Peel and finely chop the garlic. Peel and finely chop the ginger. Clean and wash the spinach leaves. Also set them aside. Mix all the spices and sugar together and set aside. Measure the soy sauce and water and set them aside. Cook the mie noodles in salted water according to the package instructions. If they are ready before the wok with the vegetables, remove the noodles from the pot and set them aside. Meanwhile, heat the butter substitute and olive oil in a hot wok or deep frying pan. Add the garlic and sauté for 2 minutes. Add the mushroom strips, diced bell peppers, and spring onion rings and fry for 5 minutes. Add the spices, ginger, and tomato paste and roast lightly for 3 minutes. Now add the water and soy sauce and stir to combine. Now add the mie noodles to the wok, stir in the spinach, and heat until the spinach has broken down. Trim the last spring onion, slice it into rings, and use it as a topping.