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Vegetarian vegetable noodles

updated

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Ingredients for 4 servings:

  • 350 g pasta
  • 1 onion(s)
  • 1 eggplant(s)
  • 200 g sugar snap peas
  • 300 g broccoli, frozen
  • 1 jar bamboo slices
  • 3 tbsp sauce (stir-fry)
  • 3 tbsp soy sauce
  • n. B. Sauce (sweet and sour)
  • 1 dashes lemon juice
  • pepper
  • Ginger
  • cumin

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

delicious and healthy

Cook the noodles in salted water until al dente. Drain in a colander. Meanwhile, thaw the broccoli in a pan. Finely chop the onion and dice the eggplant. Briefly blanch the snow peas in boiling water and then dice. Add the vegetables to the broccoli and stir-fry well, adding the stir-fry sauce. Drain the bamboo shoots and add them. Season with ginger. Once the vegetables are cooked through, stir in the noodles, deglaze with the remaining sauce, season to taste, toss well, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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