Vegetable Stew with Noodles
A vegetable stew is a quick, cheap and healthy idea for a diet-friendly and filling dinner. This is a great way of getting through a range of vegetables.
preparation: 15 minutes
making: 20 minutes
total: 35 minutes
servings: 4 portions
nutrition: 205 calories per serving
- 120g of egg noodles
- olive oil, for greasing
- 1 red onion
- 7 medium mushrooms
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 carrot
- 1 courgette
- 2 garlic cloves
- salt, for seasoning
- black pepper, for seasoning
- hot paprika, for seasoning
- ground paprika, for seasoning
- 1 tbsp of light brown sugar
- 1 cup of passata
- ½ cup of water
- a handful of fresh coriander
Cook the noodles in a pan with boiling water for 4-5 minutes.
Drain it and put it in cold water. Toss 1 tbsp of olive oil, mix and set aside.
Cut the red onion into wedges, mushrooms into slices, peppers, carrot and courgette into equal pieces and crush garlic cloves.
Heat the olive oil in a large frying pan or wok and put all the vegetables in it.
Fry for 5 minutes over high heat, stirring constantly so that all vegetables are fried evenly.
Reduce the heat and add seasonings: salt, black pepper, hot paprika and ground paprika.
Add brown sugar and fry for another few minutes.
Taste and adjust seasonings.
Add passata and water to the pan.
Cover the pan with a lid, bring to a boil and simmer for 10 minutes stirring occasionally.
Chop coriander and add it at the end of cooking.
Add noodles and warm through.