It’s a Catalan/Valencian dish similar to paella but made with noodles instead of rice. Originally made with seafood it can be made with vegetables too.
Here is my veganised version with a gluten free option too. It is generally served with “all i oli”, a sauce similar to mayonnaise but made with garlic and oil. I usually serve it with vegan mayonnaise as I can’t stand the smell or taste of garlic.
2/3 green peppers
1 red pepper
4/5 small carrots
6/7 small ripe tomatoes
1 l of vegetable soup
2 garlic cloves
1 teaspoon of red hot peppers oil/ dry chilly peppers
1/2 kg of noodles
For the fluten free option I have used buckwheat as I couldn’t find any gluten free noodles.
Cut all the vegetables in small bits, put the onions, peppers and carrots in a big casserole and cook with oil. Add salt to taste.
Add then the aubergine cut in small dice, the artichokes in thin slices and finally the tomatoes in small bits.
Once the vegetables are cooked put them in a bowl. Put some olive oil in the casserole with the 2 garlic cloves sliced and the red hot chillies.
Fry them and once they’re brown remove and add the noodles to the casserole.
Stir continuously until they become of a brown colour but do not burn them.
Add the vegetables previously cooked and all the vegetable soup.
Mix and stir then let it cook for a few minutes until there is no more liquid in the casserole. Remove from heat and let it sit for a minute. Then it can be served.