Serve simple curried noodles. This recipe contains healthful plant-based foods like wholewheat, legumes, veggies, and spices.
– 150g dried wholewheat noodle– 2 tsp rapeseed oil– 1 red pepper, halved seeded and thinly sliced– 1 carrot, cut into matchsticks (about 90g)– 1 tbsp finely chopped ginger– 3 garlic cloves, finely chopped– 1 chilli, deseeded and finely chopped (optional)– ½ tsp cumin seeds– 1-2 tsp curry powder– 2 ½ -3 tbsp crunchy peanut butter– 1 tbsp tomato purée– 150ml vegetable stock, made with 1⁄2 tsp vegetable bouillon– 100g frozen peas– ½ lemon, juiced
INGREDIENTS
Do what it says on the package and boil the noodles. Then, make sure the strands are separated by rinsing them well.
INSTRUCTIONS
STEP 1
On the other hand, heat the oil in a wok or sauté pan over high heat. Add the pepper, carrot, ginger, garlic, and chili, if using.
STEP 2
Stir-fry for 5 minutes, until the vegetables are soft. Add the curry powder and cumin seeds and stir them in. Cook for about 30 seconds, until the food smells good.
STEP 3
The veggie stock should be mixed with the peanut butter and tomato purée until the mixture is smooth.
STEP 4
Put the peas and noodles that have been drained into the pan. Then add the peanut and tomato mixture and toss everything together.
STEP 5
Add a little more water if it seems a bit thick. Add the lemon juice, mix well, and serve.