Servings:

4

Level of difficulty:

Easy

Ingredients

3 tbs of vegetable oil
1 large onion chopped
half a stick of celery chopped
4 garlic cloves chopped
1" cinnamon stick in pieces
8 cloves
2 dsp Lea and Perrin sauce
1 dsp dark soy sauce
1 tsp grounded black pepper
1 tsp Angostura bitter
2 tsp sugar
1 tsp grated fresh ginger
1 dsp of tomato puree
1 vegetable stock cube dissolved in 100g of warm water
300g of freshly frozen farmhouse mixed vegetables
300g of medium egg noodles
water to boil noodles
2 finely grated carrots

Method

1. Fry garlic, onion and ginger until soft.

2.Add Lea and Perrin, soy sauce, black pepper, Angostura bitter, sugar, celery, cinnamon, cloves.
Fry gently for 2 minutes.
Remove the 8 cloves.

3. Add mixed vegetables and tomato puree. Mix well. Then add vegetable stock dissolved in water.

4. Add egg noodles to boiling water to cook as per package. Drain after cooking.

5. Add boiled noodles to cooked vegetables. Mix well. Add grated carrots and mix. Serve on plates for eating.