Green tea noodles with roasted peppers

Name: Green tea noodles with roasted peppers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 red and yellow pepper; 3-4 Tbsp Olive oil; 5 Stem(s) Thyme; 1 TABLESPOON Matchatepowder; 1 Onion; 1 Organic lemon; 300 g Risoni noodles; 7-10 Tbsp Salt; 75 ml White wine; 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 red and yellow pepper
3-4 Tbsp Olive oil
5 Stem(s) Thyme
1 TABLESPOON Matchatepowder
1 Onion
1 Organic lemon
300 g Risoni noodles
7-10 Tbsp Salt
75 ml White wine
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil

Directions

1
Rub the peppers with 1-2 tablespoons of oil and place on a baking tray. Roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-30 minutes, turning occasionally, but allowing the skin to darken. Wash thyme and shake dry. Add 3 stems of thyme to the peppers approx. 10 minutes before the end of the cooking time
2
Mix 600 ml hot water and Matchatee. Peel and finely chop the onion. Wash the lemon hot, grate dry and peel the peel in zests. Put the zests in water. Halve lemon and squeeze 1/2 lemon
3
Heat 2 tablespoons of oil in a wide saucepan. Sauté diced onions for 1-2 minutes. Add noodles, season with salt and steam briefly. Deglaze with white wine. Add 1/4 of the tea and simmer for about 15 minutes, stirring several times. Add the remaining liquid bit by bit, always just enough to cover the bottom
4
Remove the peppers from the oven, cover with aluminium foil and leave to rest for 10-15 minutes. Carefully cut the peppers in half and peel off the skin. Clean the bell peppers and cut into strips
5
Noodles should have a creamy consistency and be cooked. As soon as they are ready, season with salt, pepper and a little lemon juice. Arrange the noodles and peppers and garnish with lemon zests and thyme