Parsnip Rice Noodles
Rice noodle dishes are easy and relatively quick to make. Boil the noodles, sauté vegetables and spices in the wok, and you've got a healthy & hearty midweek meal. This version uses typical winter vegetables.
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Zutaten
4 Portionen
Mihoen (thin rice noodles)
Savoy or pointed cabbage
Pastinaken
Karotten
4 EL
2 TL
1 TL
100 g
2 Zehen
1
Sojasauce
Currypulver
Chili flakes
Erdnüsse
Knoblauch
Zwiebel
Vorbereitung
15 min
- Zwiebel würfeln und Knoblauch fein hacken
- Chop carrots in thin slices
- Grate parsnips
- Cut cabbage into fine strips
Tip
Break the raw noodles just before you add them to the boiling water. This makes it easier to mix with the veggies.
Kochen
20 min
Cook mihoen
let boil for approx. 1 min, turn off heat and let it sit for a couple minutes, drain and wash a few times so they cool and stop cooking further ~5 min
Sauté onion, carrots and parsnip
auf hoher Hitze ~5 Min
Add cabbage and garlic
stir occasionally ~5 min
Add curry powder and chili flakes
~1 Min
Add the noodles to the vegetables
stir and heat up ~2 min
Sojasauce hinzufügen
stir, season with salt and pepper to taste ~1 min
Serve with peanuts
Nice, original dish! Could use some more chili (oil)