Macaroni rice with vegetables and soy sauce

Peppers and peas, in season, are very tender and versatile vegetables. Sweet peppers are often excellent in salads and sauces, while peas usually find their place mainly in different types of risotto.

Rice is an old acquaintance of Slovenian cuisine and we all know that. How about rice noodles? She also makes pasta from rice flour – pasta, noodles, and even pens. You can find them in department stores, and often in product departments around the world. Rice noodles are softer and more elastic, thinner versions usually do not require cooking – it is enough to pour boiling water over them for the time indicated on the package. Drain the rice noodles well after soaking. Also use it in a variety of cold salads, it just needs a few veggies and it’s a topping for company.

Sure, new flavors and preparing new dishes is a challenge, but don’t give up. The dishes you are used to will be waiting for you. Ahead of you are great new flavors that will delight you!

The dish of the day is wonderfully colorful and light, very low in calories and very healthy. Spaghetti with vegetables is sure to fill you up, but it also makes a tender salad. The preparation of this dish is not complicated, cut the vegetables as thinly as possible, and be especially careful to combine spaghetti and vegetables with soy sauce separated from the heat. Patiently and nicely combining veggies, spaghetti and topping, serve the spaghetti right away and be proud of yourself – you’ve managed to make a wonderful dish full of Asian flavours. Pretty easy, isn’t it?

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Recipe


Ingredients (for two people)

Soy sauce ingredients: 1.5 dL vegetable broth (or water and 1/4 vegetable cube), 0.5 dL soy sauce, 1/2 garlic clove, 1 piece of fresh ginger, 1/4 teaspoon red pepper paste (optional) .

Other Ingredients: 220g rice noodles, 1 tablespoon oil, 100g mushrooms, 50g boiled peas, 1 carrot, 1 pepper, 1 green onion, 1/2 teaspoon chili powder (optional).


Prepare

Cut the peppers, mushrooms and carrots into thin slices. Cut the white part of the onion into smaller pieces and the green part into rings.

Grate garlic and ginger, add soy sauce and chili paste and stir. Heat the vegetable soup base, stir in the soy sauce and keep warm.

Prepare the rice noodles according to the instructions on the package. In a large skillet, heat the sesame oil and sprinkle the mushrooms over it. Fry until most of the water has evaporated from the mushrooms. Add the peppers and carrots, sprinkle with chili powder and sauté for five minutes or until the vegetables are softened.

Add the peas, the white part of the onion and 2 tablespoons of soy sauce to the shrimp, and stir-fry for another 2 minutes. Then remove the pan from the heat, add the drained rice noodles and most of the soy sauce to the shrimp and mix well. If it is too dry, add the rest. Garnish the spaghetti with green onion rings and serve.


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