Asparagus and pasta pan \"sweet and sour\"

Name: Asparagus and pasta pan \"sweet and sour\"
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 red and yellow pepper; 200 g Carrots; 150 g small rosé mushrooms; 500 g white asparagus; 200 g Japanese wheat flour noodles; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 200 ml sweet-hot Asian sauce; 4-6 Tbsp Soy sauce; 2 stem(s) Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 red and yellow pepper
200 g Carrots
150 g small rosé mushrooms
500 g white asparagus
200 g Japanese wheat flour noodles
7-10 Tbsp Salt
2 TABLESPOONS Oil
200 ml sweet-hot Asian sauce
4-6 Tbsp Soy sauce
2 stem(s) Parsley

Directions

1
Clean, wash and cut the peppers into strips. Clean and peel the carrots. Notch several times lengthwise with an engraving knife. Cut the carrots into slices. Clean and clean the mushrooms, notch the heads crosswise.
2
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus diagonally into pieces. Simmer pasta and asparagus in boiling salted water for about 4 minutes, stirring occasionally. Heat oil in a large pan, fry peppers and carrots in it.
3
Fry over medium heat for about 5 minutes, turning frequently. Drain the pasta and asparagus and allow to drain well. Add mushrooms, noodles and asparagus to the pan and fry for another 5 minutes. Add 100 ml water, Asian and soy sauce and simmer for 1-2 minutes.
4
Wash parsley, dab dry and cut into fine strips. Season pan with soy sauce and sprinkle with parsley.