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Carolina Zady
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Recipe

Noodles with Japanese Mushrooms and Trios of Peppers

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It is a pasta recipe like Italian but with peppers and more species like Japanese.
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Ingredients

4 portions
  • 400 grams vermicelli noodle
  • oyster mushrooms, Shiitake
  • oyster mushrooms, Eryngii or eringy
  • 1 red pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger
  • 1 drizzle soy

Preparation

We wash and clean the peppers. We cut them into strips. We clean the mushrooms with a brush (if necessary). Normally, these mushrooms come clean and it is always better not to pass them under the tap so they do not lose flavor. We cut them.
In a wok we toss a couple of c / s of extra virgin olive oil. We add 1 c / p of sesame oil. We add peppers and mushrooms, and sauté.
In a separate pot boil the noodles in plenty of salt water, time will depend on your taste or the manufacturer's instructions, usually the Chinese noodles are made in a few minutes.

PRESENTATION

Once ready, drain and add to the wok, add the ginger and the trickle of soy and stir. We leave a couple of minutes on medium-low heat and ready to devour them.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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