Ribbon noodles with spinach and sprouts

Name: Ribbon noodles with spinach and sprouts
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 40 g ribbon noodles; 7-10 Tbsp Salt; 200 g leaf spinach; 1 Onion; 1 tsp (5 g) Oil; 7-10 Tbsp Garlic powder; 50 g Bean sprouts; 2 tablespoons (15 g each) clotted cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON grated parmesan cheese

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

40 g ribbon noodles
7-10 Tbsp Salt
200 g leaf spinach
1 Onion
1 tsp (5 g) Oil
7-10 Tbsp Garlic powder
50 g Bean sprouts
2 tablespoons (15 g each) clotted cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON grated parmesan cheese

Directions

1
Cook the ribbon noodles in boiling salted water for about 8 minutes until al dente. Clean and wash spinach thoroughly. Peel and finely chop the onion. Fry the diced onion in oil. Add leaf spinach and steam for about 5 minutes.
2
Season with garlic powder. Heat the bean sprouts briefly. Stir in sour cream. Season with salt, pepper and nutmeg. Pour the sauce over the pasta and serve sprinkled with parmesan cheese.