Parsnip-rice-noodles

35 min

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.

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Ingredients

4 servings

125 g
1
2
3

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

  1. Dice onion and mince garlic
  2. Chop carrots in thin slices
  3. Grate parsnips
  4. 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

pan 2

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

pan 1

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

waves divider

1 Comments

  1. Yvonne on April 10, 2023 at 6:18 pm

    Nice, original dish! Could use some more chili (oil)

Leave a Comment