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Ingredients (4 servings)
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300 g Reisnudeln
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500 g Pfannengemüse
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150 g Bambussprossen
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150 g Bohnenkeimlinge
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Pflanzenöl
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Salz, Pfeffer, Currypulver
Preparation
- Soak or briefly cook the rice noodles in hot water according to package instructions, then drain well.
- Rinse the bamboo shoots and bean sprouts in a colander and let them drain thoroughly.
- Heat vegetable oil in a large pan or wok and stir-fry the vegetables for about 6 to 8 minutes.
- Add the bamboo shoots, bean sprouts and drained rice noodles, season everything with curry powder, salt and pepper, and fry for another 3 minutes while tossing.
