Rice noodles with vegetables
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351A recipe for a tasty spicy salad with raw vegetables and soft pasta in the Korean way.
recipe,photo-recipe,rice noodles,Vegetable salads,Gluten-Free,Lactose-Free
Vegetable salads
Ingredients
Ingredients
| avocado | 0.5 ?? | pc kcal | ½ | piece | |
| chili pepper | 1 ?? | pc kcal | 1 | piece | |
| garden cucumber | 0.25 ?? | pc kcal | ¼ | piece | |
| olive oil | 2 264 | tbsp kcal | 2 | tablespoon | |
| oyster sauce | 1 7 | tbsp kcal | 1 | tablespoon | |
| red pepper | 0.25 ?? | pc kcal | ¼ | piece | |
| ribbed | 1.75 8 | oz kcal | 50 | grams | |
| rice noodles | 5.25 527 | oz kcal | 150 | grams | |
| sesame oil | 1 45 | tsp kcal | 1 | teaspoon | |
| sesame seeds | 1 29 | tsp kcal | 1 | teaspoon | |
| white radish | 0.25 ?? | pc kcal | ¼ | piece |
Recipe
1.
olive oil 2 tbsp • ribbed 1.75 oz (50 g) • chili pepper 1 pc
Cut the pepper and celery into slices. Fry in oil until soft.
2.
rice noodles 5.25 oz (150 g) • oyster sauce 1 tbsp
Cook the noodles according to instructions and add to the pan together with the oyster sauce. Mix and warm everything together for a while.
5.
avocado 0.5 pc • sesame oil 1 tsp • sesame seeds 1 tsp
Cut the avocado in half, remove the stone and peel. Cut into slices and, together with the remaining vegetables, arrange on the noodles in a deeper bowl. Drizzle with oil and sprinkle with sesame seeds.
Bon appetit!
