Asian Noodles with Wok Vegetables
Asian noodles with wok vegetables is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 450 g wide rice noodles
- 150 g sugar snap peas
- 150 g shiitake mushrooms
- 1 red bell pepper
- 1 red chili pepper
- 1 fresh mango
- 1 tbsp light sesame seeds
- 1 tbsp soy sauce
- 1 untreated lime
- 2 tbsp sesame oil
- Salt
- Pepper
Instructions
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1.
Cook noodles according to package instructions, drain, rinse with cold water, and let dry. Clean mushrooms and slice into rounds. Trim sugar snap peas, blanch in boiling salted water for 3 minutes, drain, rinse with cold water, and let dry. Wash chili pepper, cut into rings, remove seeds. Halve bell pepper, remove seeds, wash, and cut into strips. Peel mango, separate flesh from pit, and cut into pieces.
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2.
Slice sugar snap peas diagonally. Rinse lime in hot water, grate zest, squeeze juice. Mix juice with soy sauce and sesame.
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3.
Heat oil in a wok. Add sugar snap peas, bell pepper, mushrooms, chili, soy sauce with sesame, lime juice, and mango pieces; stir-fry for 1 minute. Toss in noodles, cook another 2 minutes while stirring. Serve in bowls, garnish with lemon zest.
