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]
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
- Mince garlic
- 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
- 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
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)
