Chilli Noodle Vegetable Pan

Name: Chilli Noodle Vegetable Pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 350 g Carrots; 250 g Chanterelles; 1 Onion; 600 g Swiss chard; 2–3 red chillies; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g fine ribbon noodles; 2–3 Garlic cloves; 50 g Butter; 50 g Breadcrumbs; 30 g freshly grated Parmesan cheese; 1/2 TABLESPOON red dried, crushed chilli; 7-10 Tbsp Chillies

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

350 g Carrots
250 g Chanterelles
1 Onion
600 g Swiss chard
2–3 red chillies
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g fine ribbon noodles
2–3 Garlic cloves
50 g Butter
50 g Breadcrumbs
30 g freshly grated Parmesan cheese
1/2 TABLESPOON red dried, crushed chilli
7-10 Tbsp Chillies

Directions

1
Peel and grate the carrots. Wash and clean the chanterelles briefly and thoroughly and drain well. Peel and chop the onion. Clean, wash and roughly chard. Clean, wash and cut the chillies into fine rings.
2
Heat the oil in a very large frying pan, fry the chanterelles in it while turning. Season with salt and pepper and remove. Cook the pasta in boiling salted water according to the instructions on the packet. Meanwhile, add the chard, onion, chilli and carrots to the frying fat and fry while turning. Season with salt and pepper.
3
Pour the pasta into a sieve, quench briefly and drain briefly. Peel garlic and chop finely. Heat butter in a pan, add breadcrumbs and garlic and fry briefly. Add half of the Parmesan cheese. Add the chili flakes. Remove from the stove.
4
Add the noodles to the vegetables in the pan, mix and heat briefly. Season again with salt and pepper. Arrange on plates sprinkled with breadcrumbs and remaining Parmesan cheese. Garnish with chilli peppers as desired.