Noodle Salad From the Wok

Try this delicious pasta dish:

Put pasta in a suitable bowl and pour half a liter of boiling hot water, let it swell for 5 minutes. Drain and set aside.

Clean and peel the vegetables. Cut onion into wedges, garlic into thin slices, melanzane and zucchini into sticks without using the core, bean pods into fine cubes, dried tomatoes into very fine strips.

Bell pepper and melon also peel, the chili seed and bring into squares or possibly other arbitrary give, but not too cut.

Heat 3 tbsp. olive oil in the wok, not too high. Add the vegetables little by little in the order mentioned. In between, repeatedly adjust the heat upwards. The vegetables should roast, not make.

Tip: If you do not have fresh kitchen herbs available, add a small mass of dried ones already now.

When all the vegetables are in the frying pan and have slightly taken color, add the drained noodles with them and mix them with the coarsely chopped herbs as well as the olives under the vegetables.

Remove the wok from the heat source. Marinate the contents with salt, balsamic vinegar, pepper and olive oil, mix and serve. On top of the lettuce, crumble the feta or parmesan on top.

Tip: Up to this point, this dish is also suitable for vegetarians. If you now on the still lukewarm vegetables wafer-thin Scheibc

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