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.

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Ingredients

4 servings

500 g
500 g
500 g
200 g
6

Mihoen (thin rice noodles)
Snow peas
Chestnut mushrooms
Carrots
Spring onions

4 TBL sp
2 tea sp
4 cloves
20 g

Soy sauce
Sambal
Garlic
Fried onions (optional)

Prep

15 min

  1. Mince garlic
  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. Cut spring onion into rings

Tip

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

Cook

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)

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