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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Ingredients
4 servings
Mihoen (thin rice noodles)
Savoy or pointed cabbage
Parsnips
Carrots
4 TBL sp
2 tea sp
1 tea sp
100 g
2 cloves
1
Soy sauce
Curry powder
Chili flakes
Peanuts
Garlic
Onion
Prep
15 min
- Dice onion and mince garlic
- 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.
Cook
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
high heat ~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
Add soy sauce
stir, season with salt and pepper to taste ~1 min
Serve with peanuts
Nice, original dish! Could use some more chili (oil)