Stir‑Fried Noodles with Vegetables

Ingredients

• 100 g Sugar snap peas
• 2 yellow bell peppers
• 2 Pak Choi
• 2 carrots
• 1 handful soy sprouts
• 400 g Asian wheat noodles
• 4 tbsp soy oil
• 2 tsp Curry powder
• Salt
• Pepper
• a pinch sugar
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash, trim and pull the sugar snap peas as desired. Wash, trim and slice the bell peppers into strips. Wash the pak choi and cut into thin slivers. Peel the carrots and cut into sticks. Rinse the sprouts and drain well. Cook the noodles according to package instructions, then drain and set aside.

2. 2.

   Heat the oil in a wok and stir‑fry the vegetables for 3–4 minutes, stirring occasionally. Add the noodles, sprinkle with curry powder and fry for about 1 minute. Then add the sprouts, season with salt, pepper, sugar and lemon juice, and serve the stir‑fried noodles with vegetables. Offer soy sauce on the side if desired.