Pineapple vegetables with rice noodles and chili

Name: Pineapple vegetables with rice noodles and chili
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Pineapple (approx. 900 g); 1 (approx. 250 g) red pepper; 300 g Carrots; 3 spring onions (approx. 30 g each); 1 red chilli pepper; 1 Organic Lime; 2 TABLESPOONS Oil; 250 g Rice noodles; 7-10 Tbsp Salt; 4-5 Tbsp Soy sauce; 1 TEASPOON Sugar; 1-2 stem(s) Mint; 3-4 Stem(s) Coriander

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Pineapple (approx. 900 g)
1 (approx. 250 g) red pepper
300 g Carrots
3 spring onions (approx. 30 g each)
1 red chilli pepper
1 Organic Lime
2 TABLESPOONS Oil
250 g Rice noodles
7-10 Tbsp Salt
4-5 Tbsp Soy sauce
1 TEASPOON Sugar
1-2 stem(s) Mint
3-4 Stem(s) Coriander

Directions

1
Peel and quarter the pineapple and cut out the stalk. Cut the flesh into pieces. Halve, clean and wash the peppers. Peel carrots. Cut paprika and carrots into approx. 3 cm long strips.
2
Clean and wash spring onions and cut into fine rings. Clean and wash the chilli and remove the seeds. Cut the pod into rings. Wash lime hot, grate dry, finely grate the peel. Halve lime and squeeze juice.
3
Heat the oil in a large frying pan. Fry the carrots for about 2 minutes, turning them over. Add paprika and pineapple and fry for another 2 minutes. Meanwhile cook the noodles in boiling salted water according to the instructions on the packet for 2-3 minutes.
4
Add the chilli and spring onions to the vegetable-pineapple mixture, except for something to sprinkle on top. Deglaze with soy sauce, lime juice and lime rub. Drain the noodles and add to the vegetables. Fold through, season with soy sauce and sugar.
5
Wash herbs, shake dry and pluck off leaves.
6
Arrange noodles with vegetable-pineapple mixture on plates. Sprinkle with herbs, remaining spring onions and chilli.