Ingredients
- 250 gram mushrooms
- 2 carrots
- 1 zucchini
- 1 onion
- 3 garlic cloves
- about 200 gram rice noodles
- about 6 tablespoons soy sauce
- about 3 cm ginger root
- 2 tablespoons brown sugar
- 1,5 chili pepper
- 2 tablespoons sesame oil
- handful of (salted) peanuts
Kitchen equipment needed
- cutting board & chef’s knife
- wok
- large pan
- colander
Preparation — 15 minutes
PEEL the onion and garlic cloves, finely chop the garlic and chop the onion into half thin rings. PEEL and finely grate the ginger root. REMOVE the seeds of the chili pepper if you prefer a milder version and chop the pepper into strips. COMBINE finely chopped garlic with chili pepper strips, grated ginger, soy sauce, brown sugar and sesame oil for an easy wok sauce.
PEEL the carrots and divide into slices. RINSE the zucchini and chop into pieces, not too large. CLEAN the mushrooms using a brush or paper kitchen towel and divide them into quarters. FILL a large pan with water and salt and bring to a boil. COOK the rice noodles for a few minutes in the boiling water, exact time depends on the type of noodles you’re using.
Finishing the pan-fried vegetables with rice noodles — 10 minutes
HEAT a wok on high heat and as soon as it starts to smoke, you’ll add some oil. SAUTE the onions rings for a few minutes before you also add the carrot slices, zucchini and mushrooms. After another few minutes you can also add the wok sauce and SEASON with pepper and salt if needed.
DRAIN the rice noodles and add them to the wok. FINISH with a handful of peanuts, enjoy!
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