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🍽️ Wok Rice Noodles with Colorful Vegetables

602 kcal · 30 min · 4 servings

Ingredients

• 400 g rice noodles
• salt
• 1 stalk leek
• 3 carrots
• 2 cm fresh ginger
• 1 clove garlic
• 100 g peanuts
• 2 tbsp sesame oil
• light soy sauce
• 3 tbsp rice wine
• pepper (from the mill)

Instructions

1. 1. Boil water in a pot and add some salt.
2. 2. Add the rice noodles to the boiling water and cook them until al dente.
3. 3. Drain the noodles and rinse them briefly with cold water so they do not stick.
4. 4. Wash the leeks and carrots thoroughly.
5. 5. Peel the carrots and clean the leeks.
6. 6. Cut the vegetables into thin strips about 4 centimeters long.
7. 7. Peel the ginger and the garlic clove.
8. 8. Finely chop the ginger and the garlic.
9. 9. Heat oil in a wok or a frying pan.
10. 10. Add the chopped ginger, garlic, and peanuts to the hot oil.
11. 11. Fry the mixture briefly until fragrant.
12. 12. Add the cut vegetable strips to the wok.
13. 13. Fry the vegetables for 1 to 2 minutes.
14. 14. Deglaze the vegetables with some soy sauce and rice wine.
15. 15. Let the sauce reduce briefly.
16. 16. Fold the drained rice noodles into the vegetables.
17. 17. Season the dish to taste with soy sauce and pepper.
18. 18. Serve the noodles immediately while warm.

Nutrition per serving

• kcal: 602
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 93 g