Mushrooms with Fine Colored Vegetables and Fried Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g mushrooms, fresh
- 1 bell pepper (s), yellow
- 1 carrot (s)
- 0.25 ¼ onion (s)
- 0.25 clove ¼ (s) garlic, fresh
- 1 piri piri, or pepperoni
- 1 handful sugar snap peas
- 0.38 liters vegetable stock
- 2 tablespoon crème fraîche, herbs
- 2 tablespoon tomato paste
- 2 tablespoon soy sauce
- 200 g noodles (thread), or other fine noodles
- 2 tablespoon oil (garlic oil)
Print Recipe
Pin Recipe Instructions
- Soak the sugar peas for about ca. hour. Then cut off the ends and cut through large sugar peas. Blanch the sugar peas for 1-2 minutes and rinse ice-cold. Finely chop the onions and garlic. Remove the stone from the piri piri and cut the carrot into very fine slices. Clean the mushrooms and cut into slices. Cut the bell pepper into strips. Prepare vegetable broth.
- Stew the onions, garlic and carrot in a pan. Take out of the pan and set aside. Now add the mushrooms and peppers to the pan and fry them lightly. Make the stove smaller. Add the prepared sugar peas and the piri piri. Return the onions and garlic to the pan. Pour in the vegetable stock and add creme fraiche, tomato paste and soy sauce and sauté for a short time. Keep everything warm.
- In the meantime, cook vermicelli and fry in a little garlic oil in a separate pan. Place the pasta on a plate and add the mushroom vegetables with the resulting sauce.
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