Spicy Vegetable Noodles
Fiery vegetable noodles: a fruity note and crisp bite. This is what vegetable noodles should be! The dish bursts with carotenoids—about 200% of the daily requirement.
Ingredients
- 1 clove garlic
- 250 g leeks (1 stalk)
- 300 g celery stalks with greens (4 stalks)
- 300 g carrots (3 carrots)
- 800 g ripe pineapple (1 pineapple)
- 1 tbsp Rapeseed Oil
- 50 ml classic vegetable broth
- 150 g wide glass noodles
- Salt
- 6 stems coriander
- 50 g roasted salted peanuts
- 4 tbsp light soy sauce
- 1 tsp Sambal oelek (more to taste)
- 1 tsp dark sesame oil
Instructions
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1.
Peel and finely chop the garlic. Cut the leek lengthwise in half, wash, trim, and slice into thin strips about 5 cm long.
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2.
Wash, trim, and cut the celery stalks and carrots into thin strips about 5 cm long. Shake off excess moisture from the celery greens and set aside.
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3.
Clean, peel, and cut the pineapple lengthwise into eighths, remove the core; slice the eighths into thin sticks.
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4.
Heat rapeseed oil in a wok or large pan. Sauté garlic, leek, celery, and carrots over medium heat while stirring constantly for a short time.
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5.
Add the pineapple pieces and sauté briefly. Add vegetable broth and cook everything over medium heat, stirring frequently, for about 5 minutes.
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6.
Cook the glass noodles according to package instructions in salted water.
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7.
Rinse the coriander, shake off moisture, and pluck the leaves. Roughly chop the peanuts and celery greens separately.
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8.
Season the pineapple‑vegetable mixture with soy sauce, Sambal oelek, and salt. Fold in the chopped celery greens and half of the coriander leaves.
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9.
Drain the noodles and add them to the pineapple mixture along with 2/3 of the chopped peanuts. Season with salt and sesame oil. Garnish with remaining coriander leaves and peanuts before serving.
