Mediterranean fried noodles
very easy
40 mins
40 mins
Ingredients
- 250 g Spaghetti
- 7-10 Tbsp Salt
- 1 (200 g) Kohlrabi
- 150 g Carrots
- 2 white asparagus spears
- 100 g Parsley root
- 2 green asparagus spears
- 4 Spring onions
- 1 red pepper
- 50 g Baby leaf spinach
- 4 Stem(s) flat leaf parsley
- 2 stem(s) Thyme
- 3-4 Stem(s) Basil
- 1 Garlic clove
- 7-10 Tbsp grated rind of 1/2 organic lemon
- 5 TABLESPOONS Oil
- 250 ml Milk
- 7-10 Tbsp Pepper
- 150 g Fresh goat cheese
Directions
- 1
Prepare the pasta in boiling salted water according to the instructions on the packet. In the meantime, wash and peel kohlrabi, carrots, white asparagus and parsley root. Quarter the kohlrabi and cut into slices. Cut carrots, white asparagus and parsley root into diagonal slices. Clean, wash and slice green asparagus and spring onions. Quarter the peppers, clean, wash and cut into strips. Clean, wash and drain the spinach. Parsley, thyme and basil, except for a few leaves for garnishing, wash, shake dry and chop finely. Peel garlic and cut into thin slices. Drain the pasta, rinse and drain
- 2
Heat 3 tablespoons of oil in a large pan or wok. Fry the parsley root, carrots and kohlrabi over a high heat for about 2 minutes. Add the bell peppers and asparagus and continue frying for 5-7 minutes, stirring occasionally
- 3
In the meantime, heat milk with thyme and garlic in a pot. Heat 2 tablespoons of oil in a large coated frying pan. Fry the noodles in it at medium heat for about 8 minutes until crispy, stirring occasionally. Add spring onions, spinach, parsley and basil to the vegetables. Season with salt and pepper. Stir in the noodles
- 4
Add goat's cream cheese and lemon rind to the milk. Whip with a hand blender until frothy. Season to taste with salt. Arrange fried noodles and vegetables on plates. Drizzle with sauce and garnish with basil leaves
Nutrition Facts
480 kcal
59 g
20 g
16 g
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