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Jenn Brown
Noodles with leek and potato
A tasty recipe. The vegetarian main course contains the following ingredients: slightly crumbly potatoes, eggs, leeks (washed and in rings), sunflower oil, curry powder, vegetable stock (of tablet), garden peas (a 450 g, frozen) and egg noodles (250 g).
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Ingredients
Directions
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Peel the potatoes and cut into 2 cm cubes. Cook them for 8 minutes in water with salt. Boil the eggs hard in 8 minutes. Scare under cold running water, peel them and halve. Boil the leek for 2 minutes and drain.
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Heat 2 tbsp oil in a wok. Fry the potatoes with the curry powder for 4 minutes. It is good if the potatoes fall apart a bit, that binds the sauce. Add the stock, garden peas and eggs and simmer for 10 minutes with the lid on the wok. Meanwhile, cook the noodles according to the instructions on the package.
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Heat the rest of the oil in a skillet and fry the leek for 3 minutes. Add the noodles and cook for another 2 minutes. Serve with the potato mixture.
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Nutrition
555Calories
Sodium33% DV800mg
Fat34% DV22g
Protein36% DV18g
Carbs23% DV68g
Fiber12% DV3g
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