Asian flavors are truly exceptional! Fresh flavors, lots of vegetables they use in their dishes and ease of preparation. When you don’t have a lot of fresh veggies at home, maybe some carrots and onions waiting for you in the fridge, and maybe some peas and mushrooms in the freezer (or in the canned pantry!), it’s time to prepare this treat. You can not only prepare it using a minimum of fresh ingredients, but it is also prepared very quickly. And it tastes great!
Prepare the recipe in four steps:
Soak the noodles: If you are using rice, just soak it in boiling water, or check how to prepare the chosen package.
Prepare the sauce: mix the soy sauce with the wine and the soup base
Roasted vegetables: Roast the vegetables with a mixture of curry spices
– Combine all of the above into a real mini treat
All these 4 steps will take you just under 15 minutes!
For preparation, you can choose any rice or vegetable noodles you like and have them at your disposal. The most important lesson you should definitely learn from this recipe is the way you prepare the pasta so that they don’t stick together and that the dish is not a big honorable piece of food. In order for this dish to be good, it is important that it be juicy. And that rice noodles don’t drink all the sauce. The trick is to rinse the cooked (or soaked, depending on the type) pasta under cold water until it stops cooking and thus stops absorbing the liquid. When you add rice noodles to freshly roasted vegetables and pour the sauce over them, they don’t absorb the liquid anymore, but the sauce sticks to them. Don’t worry, while we’re mixing it with the warm vegetables, it’s heating up again. The final step in preparing this dish is to mix the cold rice noodles with the roasted vegetables with the sauce and cook them together for another minute or two. Of course, it is also important that we have enough sauce.
First of all, some great Asian dishes:
Vegetable Shoulder: Asian soup with spaghetti
Curry with red lentils on white rice
Pumpkin soup with broccoli and pasta
Salad cups with tofu, noodles and mango sauce
A wonderful salad with roasted tofu and Asian toppings
Crunchy Asian salad covered with wasabi
Discover more excellent and healthy recipes at http://www.sitfit.si/!
Ingredients (for two people):
Soy Sauce Ingredients:
2 dL vegetable soup base (or water and 1/4 vegetable cube)
4 tablespoons soy sauce
3 tablespoons of white wine
1/2 teaspoon sugar (brown)
1/2 small garlic clove
1 piece of fresh ginger
125g rice noodles (I used vermicelli noodles)
1 tablespoon oil (sesame)
100 grams of beans
1 pepper (can be half red, half orange or to taste)
1 piece (red) onion (or 1 small onion)
1 teaspoon curry mixture
Parsley or coriander for garnish
Hot pepper, to taste, for garnish (optional)
Cut the peppers, carrots and onions into thin and narrow strips, and mushrooms also into strips.
In a small bowl, grate the garlic and ginger, add the soy sauce, wine, sugar and vegetable broth and mix everything together well.
Prepare the rice noodles according to the instructions on the package. Then rinse the pasta well under cold water and drain it well. Thus, when combined with the sauce, it does not absorb all the liquid, but only heats up, and the sauce sticks to it well.
Heat sesame oil in a large frying pan or frying pan, then sprinkle with mushrooms. Roast until the mushrooms have evaporated most of the water. Add peppers, carrots and onions, sprinkle with curry and saute until vegetables are softened – about 5 minutes, stirring several times in between. Then add the peas and 2 tablespoons of soy sauce and cook for another 2 minutes.
Then transfer the drained rice noodles and the remaining soy sauce to the pan and mix well and let them cook for a few more minutes, stirring to heat the noodles and spreading the sauce over all the ingredients. The dish should be very juicy.
Serve immediately, garnish with chopped parsley and serve immediately. Sprinkle with chili flakes if desired.