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🍽️ Band noodles with green asparagus, zucchini and beans
470 kcal · 30 min · 4 servings
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Ingredients
- 2 Zucchini
- 400 g Band Noodles
- 200 g green asparagus
- 200 g mixed beans (Fava bean kernels (cooked), green beans, and snow peas)
- 3 tbsp olive oil
- 1 garlic clove
- salt
- pepper (from the mill)
- lemon juice (to taste)
- freshly chopped parsley (for garnish)
Instructions
- 1. Wash the zucchini thoroughly.
- 2. Trim the hard ends off the zucchini.
- 3. Slice the zucchini into long, thin strips using a vegetable peeler or mandoline.
- 4. Bring plenty of water to a boil and add salt.
- 5. Cook the band noodles in the boiling water until al dente (firm to the bite).
- 6. Add the zucchini strips to the noodles during the last 2 minutes of cooking.
- 7. Cook the zucchini briefly along with the noodles.
- 8. Drain the noodles and zucchini in a colander.
- 9. Let the noodles and zucchini drip dry well.
- 10. Trim the beans.
- 11. Cut the beans into bite-sized pieces.
- 12. Bring salted water to a boil.
- 13. Blanch (cook briefly in boiling water) the beans until firm in the boiling salted water.
- 14. Remove the beans from the water.
- 15. Shock the beans immediately with cold water.
- 16. Let the beans drain.
- 17. Repeat this process with the fava beans.
- 18. Repeat this process with the asparagus.
- 19. Repeat this process with the sugar snap peas.
- 20. Heat the olive oil in a large pan.
- 21. Peel the garlic.
- 22. Chop the garlic finely.
- 23. Sauté the garlic in the oil.
- 24. Add the beans to the pan.
- 25. Add the noodles to the pan.
- 26. Add the zucchini strips to the pan.
- 27. Warm everything in the pan.
- 28. Stir the mixture occasionally.
- 29. Season the dish with salt.
- 30. Season the dish with pepper.
- 31. Season the dish with lemon juice.
- 32. Let the mixture infuse for at least 5 minutes.
- 33. Sprinkle the dish with fresh parsley.
- 34. Serve the dish.
Nutrition per serving
- kcal: 470
- Protein: 17 g · Fett/Fat: 9 g · Carbs: 77 g