FR - mihoen

35 min

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]


4 Portionen

500 g
500 g
500 g
200 g

Mihoen (thin rice noodles)
Snow peas

4 EL
2 TL
4 Zehen
20 g

Fried onions (optional)


15 min

  1. Knoblauch fein hacken
  2. Cut tips of the pods and remove strings from the sides of the snow peas, cut larger ones in half
  3. Chop mushrooms in slices
  4. Chop carrots in thin slices
  5. Frühlingszwiebeln in Ringe schneiden


Breaking the raw noodles just before adding them to the boiling water makes it easier to mix with the veggies and eat.


25 min

pan 1

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

pan 2

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

pan 1

Add the noodles to the vegetables

stir and heat up ~2 min

Serve with fried onions and if desired more soy sauce (optional)

waves divider

Hinterlassen Sie einen Kommentar