Ribbon noodles with spring sauce

Name: Ribbon noodles with spring sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 g ribbon noodles; 7-10 Tbsp Salt; 1/2 can(s) (314 ml) Vegetable corn; 1/2 stalk of celery; 2 Spring onions; 2 Carrots; 30 g Butter or margarine; 1/8 l Vegetable broth (instant); 1/2 bunch parsley, dill and chives; 7-10 Tbsp white pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

200 g ribbon noodles
7-10 Tbsp Salt
1/2 can(s) (314 ml) Vegetable corn
1/2 stalk of celery
2 Spring onions
2 Carrots
30 g Butter or margarine
1/8 l Vegetable broth (instant)
1/2 bunch parsley, dill and chives
7-10 Tbsp white pepper

Directions

1
Cook the pasta in boiling salted water for 10 minutes. Drain the corn. Clean, wash and slice the celery and spring onion. Peel and wash the carrots and cut them into thin sticks. Heat the fat in a pan and fry the vegetables in it.
2
Deglaze with stock and cook for 5 minutes. Wash herbs, chop finely and stir in. Season to taste with salt and pepper. Arrange noodles and sauce on plates
3
Plate: Friesland

Ribbon noodles with spring sauce

Ingredients

Directions

Categories & Tags

More Delicious Recipes