Vegetarian Asian Pan À La Vero
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large red pepper (s)
- 2 carrot (s)
- 2 medium onion (s)
- 100 g lass noodles
- 1 large chilli pepper (s)
- 2 cloves garlic)
- 3 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- salt and pepper
- Oil, (soybean oil)
Print Recipe
Pin Recipe Instructions
- Soak the glass noodles in hot, almost boiling water for half an hour. Wash the peppers and cut into thin strips. Peel the carrots and onions, then halve the carrots and cut each length into fine sticks (faster alternative: kitchen slicer). Cut the onions and the washed chilli pepper into fine rings.
- Now heat some oil in the wok, lightly fry the chillies in it for 2 minutes and add the chopped garlic. Fry the carrots over low to medium heat for about 5-10 minutes (depending on the thickness of the sticks), then fry the onion rings and the pepper strips until they are not yet cooked but no longer completely firm to the bite. Add a little more salt, pepper and, if necessary, oil. Put the lid on the wok.
- While the vegetables simmer over low heat for a few minutes (stir occasionally).
- Mix the sugar, rice vinegar and soy sauce, then remove the vegetables from the pan and place in the sauce. Meanwhile, fry the pasta in the pan. After about three minutes, mix the vegetables with the sauce, fry for about 5 minutes and serve.
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