Potato Noodles with Vegetables

Ingredients

• 150 g Frozen Peas
• 350 g green asparagus (alternatively leek)
• 1 stalk leek
• 200 g Sugar snap peas
• 3 tbsp Rapeseed oil
• 500 g potato noodles (from the refrigerator section or homemade)
• 2 tbsp spelt flour Type 1050 (15 g)
• 300 ml Vegetable broth
• 100 g soy cream
• 200 ml rice drink (rice milk)
• 1 handful chervil (5 g)
• Salt
• Pepper

Instructions

1. 1.

   Defrost the peas. Wash the asparagus, trim the ends and peel the lower third. Clean the leek, halve lengthwise, wash, halve again lengthwise and cut into strips. Wash, clean and optionally halve the sugar snap peas diagonally.

2. 2.

   Heat the oil in a deep pan. Fry the potato noodles until crispy over medium heat for 6–7 minutes. Remove the potato noodles from the pan, add the asparagus and cook for 3 minutes. Add the remaining vegetables and cook for 3 minutes.

3. 3.

   Dust with spelt flour, stir for 1 minute, then add broth, soy cream and rice drink. Bring everything to a boil and simmer for 5 minutes.

4. 4.

   Wash, shake dry and pluck the chervil leaves. Add the potato noodles to the vegetables and stir briefly. Season with salt and pepper. Serve the potato noodles with vegetables in bowls and sprinkle with chervil.