Spring Noodles with Vegetables

Main Dishes | Pan-Asian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spring noodles with vegetables

Ingredients

Rice Noodles - 5.3 oz
Vegetable Oil - 2 spoons
Orange Bell Peppers - 1 piece
Chinese green beans - 3.5 oz
Champignons - 4 pieces
Carrot - 1 piece
Seed Mix - 2 spoons
Soy Sauce - 4 spoons
Rice Vinegar for Sushi - 1 tablespoon
Orange juice concentrate - 2 spoons
Honey - 1 tablespoon
Corn Starch - 1 tablespoon
Garlic - 1 clove
Scallions - to taste
Sesame Oil - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

In a saucepan, combine soy sauce, rice vinegar, orange juice, cornstarch, and honey.

Step 3

Heat all the ingredients while stirring until the honey dissolves and the sauce becomes smooth.

Step 4

Chop the garlic and add it to the sauce.

Step 5

Continuously stirring, heat the sauce for a few more minutes until it reaches the consistency of liquid sour cream. Taste and add salt and freshly ground pepper to your liking. Let it cool completely.

Step 6

Quickly toast the seeds in a dry skillet separately.

Step 7

In a large pot, bring salted water to a boil. Add the noodles and cook for about 1 minute.

Step 8

Then, drain in a colander and quickly rinse under cold running water.

Step 9

Slice the mushrooms lengthwise into thin slices, keeping the shape of the mushroom intact.

Step 10

Julienne the carrot.

Step 11

Remove the seeds from the pepper and cut it into strips.

Step 12

Heat vegetable oil in a deep skillet.

Step 13

Place the prepared mushrooms in the pan and sauté until lightly golden.

Step 14

Add the pepper and sauté for 30 seconds, then add the beans and cook for another 30 seconds, followed by the carrots, which should also be sautéed for 30 seconds. Season with salt and pepper. The vegetables should remain crisp.