Noodles with Vegetables

Ingredients

• 400 g spaghetti (or spaghettini)
• 2 carrots
• 5 spring onions
• 1 chili pepper
• 1 Garlic clove
• 30 g pine nuts
• 30 g cashew nuts
• 2 tbsp plant oil
• 200 ml vegetable broth
• 2 tbsp Soy sauce
• Pepper (freshly ground)

Instructions

1. 1.

   Cook the noodles al dente, drain, rinse with cold water and let them dry.

2. 2.

   Wash, peel, and cut the carrots and spring onions into about 5 cm long strips. Wash the chili pepper, halve it, remove seeds and white membranes, then finely dice. Peel the garlic and dice it finely as well.

3. 3.

   Toast the pine nuts and cashew nuts in a pan without oil until golden brown, let them cool, then roughly chop them.

4. 4.

   Heat the oil in a pan, sauté the garlic and chili, add carrots and spring onions, and stir-fry for 2-3 minutes until crisp. Deglaze with vegetable broth and season with soy sauce and pepper.

5. 5.

   Add the noodles and chopped nuts to the pan, toss briefly, transfer the noodle-vegetable mixture into pre-warmed bowls, and serve.