Fruity Asia Vegetable Pan

Name: Fruity Asia Vegetable Pan
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (à 850 ml) Pineapple; 1 red pepper; 2 large carrots; 1 collar Spring onions; 1 red chilli pepper; 1 Organic Lime; 2 TABLESPOONS Oil; 4 TABLESPOONS Soy sauce; 250 g ribbon noodles or rice noodles; 7-10 Tbsp Salt; 5 Stem/s Coriander

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

Faster than going to the Chinese restaurant around the corner. Just chop the vegetables while the noodles are cooking

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (à 850 ml) Pineapple
1 red pepper
2 large carrots
1 collar Spring onions
1 red chilli pepper
1 Organic Lime
2 TABLESPOONS Oil
4 TABLESPOONS Soy sauce
250 g ribbon noodles or rice noodles
7-10 Tbsp Salt
5 Stem/s Coriander

Directions

1
Drain the pineapple and cut into pieces. Clean and wash the peppers, peel the carrots. Cut both into strips. Clean and wash spring onions and cut into fine rings. Clean, seed, wash and cut the chillies into rings. Wash lime hot, grate dry, grate peel. Squeeze lime.
2
Heat the oil in a large frying pan. Fry the carrots for about 2 minutes. Add bell peppers, spring onions and pineapple and fry for about 2 minutes. Season with chilli, soy sauce, lime juice and zest.
3
Meanwhile cook the noodles in boiling salted water according to the instructions on the packet. Drain and add to vegetables. Mix everything well. Season to taste with soy sauce. Wash the coriander, shake dry and chop coarsely. Add to the vegetable-noodle mixture.