This delicious noodles and lupine recipe with vegetables awakens holiday feelings and brings a taste of Asia. Because the varied components of this dish blend into a harmonious whole in the bowl. And this noodle recipe can do a lot more: thanks to fresh lettuce, crispy sprouts, egg-rich lupine slices, refined spices, and spicy sesame sauce, not only all sorts of flavors but also plenty of valuable nutrients and vital substances are catered for.
1 pack of lupine from an organic market
1 small bunch of coriander
300 grams of Asian noodles
2- 3 onions
1 or 2 chili
Lemon juice ( half of a lemon)
100 grams of mung bean sprouts
5 tablespoons soy sauce
5 tablespoons sesame oil
Peanut butter or peanut sauce
1 small green salad
neutral vegetable oil
Peel the onion and garlic and cut into them thin slices. Wash all the vegetables and cut into thin strips or slices. Squeeze out the lemon.
Wash salad (without stalk), bean sprouts and coriander – let everything dry well, pluck salad and coriander small.
Preparation Of The Noodles
Prepare noodles in saucepan according to the package instructions, drain and set aside.
Heat some vegetable oil in the pan. Fry the lupine until it is crispy; when roasted aromas have formed, add the spring onion, chili and garlic.
Sauté shortly with stirring and then add the vegetables and also fry briefly. Reduce the flame and add about a cup of water to the pan to keep it away from burning.
Add peanut butter and 2 tablespoons lemon juice to shred and simmer briefly until the vegetables have a slight bite.
For the sauce, mix the sesame oil, soy sauce and the rest of the lemon juice. Switch off the stove, add the bean sprouts to the pan and stir again.
Put the green leaves, noodles and lupine slices in a bowl, pour over the sesame-soy sauce and decorate the sprouts, coriander, fresh chillies and roasted onions.