Rice Noodles with Snow Peas
This is a quick and easy dish. Plus, no offense, but it's tastier and healthier than what you may get from the average take-away. Instead of snow peas, you can also use (frozen) sugar snaps.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Zutaten
4 Portionen
500 g
500 g
500 g
200 g
6
Mihoen (thin rice noodles)
Snow peas
Kastanienpilze
Karotten
Frühlingszwiebeln
4 EL
2 TL
4 Zehn
20 g
Sojasauce
Sambal
Knoblauch
Fried onions (optional)
Vorbereitung
15 min
- Knoblauch fein hacken
- Cut tips of the pods and remove strings from the sides of the snow peas, cut larger ones in half
- Chop mushrooms in slices
- Chop carrots in thin slices
- Frühlingszwiebeln in Ringe schneiden
Tip
Breaking the raw noodles just before adding them to the boiling water makes it easier to mix with the veggies and eat.
Kochen
25 min
Sauté garlic & mushrooms
med/high heat ~5 min
Add snow peas, soy sauce and sambal
cook until the snow peas start softening up, stir occasionally ~5 min
Add carrots, spring onion
med/high heat, stir occasionally ~10 min
In the meantime, bring water to a boil, add 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
Add the noodles to the vegetables
stir and heat up ~2 min
Serve with fried onions and if desired more soy sauce (optional)
