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🍝 Wok Noodles with Colorful Vegetables

538 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the bell pepper and cut it in half.
  2. 2. Remove the seeds and the white membranes from the bell pepper.
  3. 3. Cut the bell pepper flesh into thin strips.
  4. 4. Clean the mushrooms of any dirt.
  5. 5. Halve the mushrooms if they are large, or leave them whole.
  6. 6. Wash the spring onions and trim off the dry tips.
  7. 7. Slice the spring onions into thin rings.
  8. 8. Bring a large pot of water to a boil with salt.
  9. 9. Cook the tagliatelle in it al dente according to the package instructions.
  10. 10. Drain the noodles and rinse them briefly with cold water.
  11. 11. Let the noodles drain well.
  12. 12. Heat oil in a wok or a large frying pan.
  13. 13. Sauté the broccoli florets and corn kernels in the hot oil.
  14. 14. Add the bell pepper strips, spring onion rings, and mushrooms.
  15. 15. Simmer the vegetables together for about three minutes.
  16. 16. Fold the sprouts into the vegetables.
  17. 17. Add the drained tagliatelle to the wok.
  18. 18. Fry everything together briefly while stirring.
  19. 19. Season the mixture with soy sauce, fish sauce, and cayenne pepper.
  20. 20. Serve the dish immediately while warm.

Nutrition per serving