Pestonudeln mit Spinat

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Zutaten

4 Portionen

375 g
150 g
400 g
3
6 Mihoen (thin rice noodles)
Edamame beans (frozen)
Braune Champignons
Karotten
Spring onions 4 TBL sp
2 TL
4 Zehen
50 g Soy sauce
Sambal
Knoblauch
Röstzwiebeln

Vorbereitung

10 min

1. Knoblauch fein hacken
2. Chop mushrooms in slices
3. Chop carrots in thin slices
4. Frühlingszwiebeln in Ringe schneiden

Tip

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

Kochen

25 min

Sauté garlic & mushrooms

auf mittlerer/hoher Hitze ~5 Min

Add carrots, edamame beans, soy sauce and sambal

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 spring onion

~3 Min

Add the noodles to the vegetables

stir and heat up ~2 min

Serve with fried onions and if desired more soy sauce