Curry noodles with sautéed baby vegetables

Curry noodles with sautéed baby vegetables

Who's in the mood for curry noodles, a light and flavourful pasta dish?

The culinary experts at @sergisoniabcn have prepared this amazing dish. We have tried it and… it is incredible! Here is the complete recipe:

A very healthy but delicious dish at the same time! 😍 The baby vegetables are amazing, very tender, and with the madras curry we will give it an exotic touch that is hard to forget! 💕

✴️ INGREDIENTS FOR 2 ✴️

▶️Vegetables:

• 🔸4 leaves of red chard
• 🔸1 baby green zucchini
• 🔸1 baby yellow zucchini
• 🔸1 baby white eggplant
• 🔸1 green zebra tomatillo
• 🔸2 cherry tomatoes
• 🔸2 yellow mini pear tomatoes

▶️ 200gr Japanese wheat noodles

▶️ 2 tbsp curry

▶️ 50ml soy sauce

▶️ a few drops of teriyaki and mustard

▶️ EVOO

〰️✴️ PREPARATION ✴️〰️

1. Sauté the zucchini and eggplant cut in half. Do the same with the tomatoes and, finally, with the chard without the stem.

2. Boil the pasta al dente, drain and sauté it with the chard and curry.

3. When the noodles begin to brown, add the soy sauce and let it evaporate.

4. We are ready to serve with the drops of teriyaki and mustard.

We already have our curry noodles!

Now we can enjoy this fantastic and very healthy dish.

And if you prepare the recipe… tell us the result!