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🍝 Carrot Noodle Pan with Peas

534 kcal · 30 min · 4 servings

Ingredients

• 500 ml carrot juice (unsweetened)
• curry powder (mild)
• salt
• pepper
• 100 g carrots (1 carrot)
• 120 g rice vermicelli
• 200 g fine peas (frozen)
• 0.5 small lemon
• 100 g smoked tofu

Instructions

1. 1. Pour the carrot juice into a pot.
2. 2. Season the liquid with curry powder, salt, and pepper.
3. 3. Heat the pot over medium heat.
4. 4. Wash the carrot thoroughly.
5. 5. Remove the ends of the carrot.
6. 6. Peel the carrot.
7. 7. Cut the carrot into very fine strips using a julienne peeler.
8. 8. Add the carrot strips to the hot juice.
9. 9. Add the noodles to the pot.
10. 10. Add the peas to the pot.
11. 11. Bring the mixture slowly to a boil.
12. 12. Squeeze half of the lemon.
13. 13. Cut the smoked tofu into small cubes.
14. 14. Add the tofu cubes to the pot.
15. 15. Season the pot with the squeezed lemon juice.
16. 16. Remove the pot from the heat.
17. 17. Let the dish rest for two more minutes.
18. 18. Serve the dish immediately.

Nutrition per serving

• kcal: 534
• Protein: 30 g · Fett/Fat: 8 g · Carbs: 81 g