Asian asparagus pan

Name: Asian asparagus pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 25 g dried Mu Err mushrooms; 350 g Thai asparagus; 1 (á 180 g) small red and yellow peppers; 200 g Japanese spelt noodles; 2 (approx. 250 g) Carrots; 3 spring onions (approx. 30 g each); 3 Lime leaves; 6 Stem(s) Coriander; 2 TABLESPOONS Olive oil; 1 red chilli pepper; 50 g Radish sprouts; 5 TABLESPOONS Soy sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp carrot blossoms carved

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

25 g dried Mu Err mushrooms
350 g Thai asparagus
1 (á 180 g) small red and yellow peppers
200 g Japanese spelt noodles
2 (approx. 250 g) Carrots
3 spring onions (approx. 30 g each)
3 Lime leaves
6 Stem(s) Coriander
2 TABLESPOONS Olive oil
1 red chilli pepper
50 g Radish sprouts
5 TABLESPOONS Soy sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp carrot blossoms carved

Directions

1
Put the mushrooms in a pot, pour hot water over them and let them swell for about 40 minutes. Meanwhile wash the asparagus, dab dry and cut in half crosswise. Steam in a pot covered with a little water for about 4 minutes.
2
Clean, wash, halve and cut the peppers into rhombs. Drain the asparagus and quench. Prepare pasta in boiling salted water according to package instructions. Peel, wash, halve and slice the carrot.
3
Wash and clean spring onions and cut into rings. Quench noodles cold. Wash lime leaves and coriander and dab dry. Chop the coriander coarsely. Drain mushrooms. Heat oil in a pan.
4
Fry the carrots for about 3 minutes. Meanwhile wash the chillies, dab dry, remove seeds and cut into fine strips. Add the chilli, lime leaves, paprika, noodles and asparagus to the carrot and fry for about 3 minutes.
5
Finally, add the spring onion and radish sprouts and stir-fry for 2 minutes. Deglaze with soy sauce. Season to taste with salt and pepper. Fold in the coriander and arrange in preheated bowls.
6
Garnish with carrot blossom carving.