Ingredients for stir-fried vegetables with vegetarian pieces, noodles and turmeric
- 400g vegetarian pieces
- 1 yellow bell pepper
- 2 carrots
- 300g fresh or frozen peas
- 1 tbsp coconut oil
- 500ml vegetable stock without yeast
- 2 fresh crushed chili peppers
- 3-4 tbsp Hoisin sauce
- 5 tbsp Light soy sauce
- A pinch of pepper
- A pinch of paprika powder
- 1 tsp ORAC Botanico mix
- 1 package of noodles with turmeric, approx. 500g
Preparation of stir-fried vegetables with vegetarian pieces, noodles and turmeric
- Wash, peel and cut the vegetables into strips.
- Then put the coconut oil in a wok and heat it.
- Then add the vegetables step by step based on the different cooking times and sear until crisp.
- Meanwhile, place a pan of salted water on the stove and bring the water to a boil.
- Turn off the heat, add the Chinese pasta to the hot water and let it steep for about 2 - 3 minutes (the Chinese pasta should not be boiled).
- Then drain the pasta and arrange on the plates.
- Then add the vegetarian pieces to the vegetable mixture and fry until there is hardly any liquid left in the pan.
- Keep stirring in between.
- Then add the peas and heat very briefly.
- Deglaze the mixture with the soy sauce, the hoisin sauce and the vegetable stock.
- Then add the finely ground chili pepper, let it reduce briefly and then season with black pepper, paprika and the herbs.
- Let the mixture steep without heating.
- Then arrange the stir-fried vegetables with the vegetarian pieces and sauce over the noodles in the plates and decorate with chili threads. Serve while the dish is still hot.