Tuesday, 7 April 2015

Color-Blocking Asian-Inspired Noodle

My mouth is craving edgy flavors and my brain needs to visualize happy colors on my plate. This is the story behind the noodle dish.

In a frying pan, put some oil. When it is hot, throw a sliced onion and a sliced carrot (i have used the potato peeler) and grate some fresh ginger. The veggies need to cook but stay crunchy. Add some fresh tomatoes, pour some soy sauce to taste and add some honey. In the meatime cook the noodle in salted boiling water according to the instruction in the package.

Sauté the noodle with the sauce for a minute. 

To garnish add fresh chives or spring onion and fresh cucumber  for that extra crunch and sprinkle some sesame seeds. 

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