Konjac noodles with green asparagus and peas

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Hardly any calories, low carb, gluten-free – we can’t possibly speak of noodles? ! And how! Konjac noodles is the name of the carefree pasta without a guilty conscience. Sounds newfangled and like a lot of additives, but has actually been around for many centuries Japanese cuisine known. This is where konjac noodles wander, too “Shirataki noodles” called, traditionally in the Soup, with us the slim supplement becomes the main actor! Appropriately join them green asparagus, peas and tangy white wine vinegar with light pasta in the pan and give you the most carefree evening you can imagine.

Preparation steps

Take konjac noodles out of the packaging, wash them thoroughly and set aside.

Cut off the woody ends of the asparagus and cut the stalks into pieces approx. 3 cm long. Roughly dice the shiitake mushrooms. Remove the stalk of the enoki mushrooms. Cut the spring onions and chives into thin rings.

Heat olive oil in a pan. Fry the asparagus over medium heat for about 7 minutes. Add peas and mushrooms and fry for another 5 minutes.

Deglaze the vegetables with the stock. Add white wine vinegar and bring to the boil. Add spring onions and simmer for about 2 minutes.

Stir in the herbs, season with salt and pepper and serve with konjac noodles and grated hard cheese.

Moluoli
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