Vegetable curry with egg noodles

The pasta variant with Austrian vegetables


Shan'shi ingredients

Additional ingredients

  • 3 peppers (yellow & red)
  • 75 g eggplant
  • 100 grams of tomatoes
  • 1 onion
  • 1 clove garlic
  • 200 grams of corn
  • 2 level tbsp curry powder
  • 100 ml vegetable soup
  • Juice of half a lime
  • Salt pepper
  • Some sesame seeds for garnish
  • 4 tablespoons coriander or parsley (chopped)


  • Prepare the Mie Eiernudeln according to the package instructions.
  • Wash the peppers and aubergine and cut into bite-sized pieces. Halve the tomatoes. Peel and finely chop the onion and garlic.
  • Heat the Woköl in a pan and sauté the chopped onion and garlic until translucent. Add the vegetables (peppers, aubergines, tomatoes & corn).
  • Add the curry powder and sauté briefly, then deglaze with the vegetable soup and simmer for three to four minutes.
  • Pour in the Kokosmilch and simmer briefly. Then season with lime juice, Salt and pepper and chili sauce.
  • Fold in the noodles. Serve the vegetable curry garnished with sesame and chopped herbs.
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It also goes well with basmati rice.

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