1 pack Potato noodles from the supermarket I trust 4 piece Carrots freshly turned through the Spireli. 1 piece Fresh onion rings 1 piece Garlic cloves chopped 0,5 piece Pointed peppers pitted, peeled, red, finely chopped 1 piece Freshly sliced tomato 4 tbsp Vegetable broth own production 1 tbsp Seasonal herbs finely chopped 1 pinch Black pepper from the mill 1 pinch Sea salt from the mill 1 pinch Cayenne pepper 3 piece Egg whisked 1 some Homemade chili butter 2 tbsp Rapeseed oil
Didn't have any more homemade ones in the TK, but hungry, so I hurriedly resorted to the ones I had bought.
Stew the carrots, onion rings, garlic, peppers and tomatoes in the wok, in the chili butter. Pour in the vegetable stock. Add the herbs. Swing it through every now and then and season to taste.
Fry the potato noodles in the rapeseed oil and finally stir in the eggs and stir-fry.
Serve everything together on preheated plates. As there was no time for cold meals at lunchtime, the recipe presented was our quick dinner.
Serving: 100 g Calories: 473 kcal Carbohydrates: 4.2 g Protein: 1.1 g Fat: 51 g