Rice noodles with vegetables

Step-by-step cooking

1. Step 1:

   

   How to make rice noodles with vegetables? Prepare the products. Rice noodles must first be brought to semi-readiness. Be guided by the instructions indicated on the packaging of your noodles. It was enough for me to pour the noodles with boiling water and set aside to infuse for 20-25 minutes.

2. Step 2:

   

   Wash, peel and cut the carrots into small strips. To speed up the cooking process, you can grate carrots on a medium or Korean grater. I used a carrot grater in Korean.

3. Step 3:

   

   Wash the young ordinary zucchini and zucchini zucchini and also cut into small strips. If you have an old squash, peel it and remove the seeds.

4. Step 4:

   

   When the noodles are infused, rinse them thoroughly under cold running water.

5. Step 5:

   

   Wash the red bell pepper, remove the seeds and partitions and cut it into thin strips. To make the dish more vivid, use peppers of different colors.

7. Step 6:

   

   Heat a deep frying pan over high heat. Add sunflower oil to the pan. Heat the oil. And send all the vegetables to the frying pan to fry for a few minutes. Mix it up.

8. Step 7:

   

   If you have chopped the vegetables finely enough, they will take quite a bit of time to become soft. It is at this point that add soy and Worcestershire sauce to the pan. Add salt, if necessary, and add fresh garlic passed through the press. Pepper to taste.

9. Step 8:

   

   Once the sauce has boiled, you can add the washed noodles. Mix all the ingredients thoroughly so that the noodles are warmed up. It should become more elastic.

10. Step 9:

    

    Wash and shake the parsley. Cut it quite large. You can even just pick it with your hands. Add the greens to the dish and stir. Just hold the pan on the fire for a couple more minutes - and you can take it off. Enjoy your meal!