Rice noodles with vegetables and teriyaki sauce
4 servings
20 minutes
Rice noodles with vegetables and teriyaki sauce is a refined dish of Pan-Asian cuisine that combines the freshness of vegetables, the tenderness of mushrooms, and the aromatic flavor of teriyaki. Its roots lie in the traditions of Eastern gastronomy where lightness and richness of flavor always harmoniously blend. The smooth texture of rice noodles perfectly absorbs the sweet-salty notes of teriyaki sauce, creating a delightful symphony of flavors. Sautéed mushrooms, crunchy peppers, and tender cherry tomatoes fill the dish with vibrant colors and textures while green peas add a hint of sweetness. Sesame completes the composition with a soft nutty accent. This dish is perfect for both everyday dinners and special occasions, highlighting the sophistication of Asian cuisine.
1
Chop the mushrooms finely and send them to the pan to fry in olive oil.
- Fresh button mushrooms: 200 g
- Olive oil: 4 tablespoons
2
Chop the pepper and tomatoes finely.
- Bell pepper: 1 piece
- Cherry tomatoes: 250 g
3
Soak the peas in boiling water for 10 minutes.
- Frozen green peas: 100 g
4
When the mushrooms are ready, add pepper and tomatoes, and lightly salt.
- Bell pepper: 1 piece
- Cherry tomatoes: 250 g
5
Put the peas in the pan.
- Frozen green peas: 100 g
6
Meanwhile, throw the noodles into boiling water and cook for 3 minutes.
- Thin rice noodles (vermicelli): 150 g
7
Drain the noodles in a colander and rinse with cold water.
8
Add noodles to the vegetables and pour with sauce.
- Thin rice noodles (vermicelli): 150 g
- Teriyaki wok sauce: to taste
9
Fry for a minute and add sesame.
- Sesame seeds: 20 g