Spring noodle recipe with vegetables

Ingredients

For noodles:

150 g fresh oyster mushrooms;
1 small fresh cucumber;
1 small carrot;
a handful of frozen green beans;
75 g buckwheat soba noodles;
1 clove of garlic;
2 tablespoons of soy sauce
½ teaspoon honey;
2 tablespoons of vegetable oil;
grated fresh ginger - to taste;
2 tablespoons lime juice
chopped peanuts - for serving.

For the marinade:

½ glass of water;
2 tablespoons of vinegar;
a pinch of salt and sugar.

Preparation

First, decide on the type of noodles you will use. Soba, the more common rice or bean noodles, and ramen will do.

Prepare vegetables and dressing before cooking noodles.

Fry the chopped mushrooms with the frozen beans until all excess moisture has evaporated from the pan and the green pods have softened. Add a pinch of salt and a minced garlic clove. Remove the cookware from the heat right away to prevent the garlic from burning.

Chop the carrots and cucumber into thin strips. If desired, vegetables can be marinated in a mixture of water, vinegar, salt and sugar and left for 15–20 minutes. The pleasant sourness of crispy pickled vegetables will refresh the dish.

Combine all the ingredients for the dressing: soy sauce, honey, vegetable oil, a little grated ginger and lime juice. Try the dressing and balance to your liking if necessary.

Then move on to the noodles. Boil it for 2-3 minutes in boiling, slightly salted water, and then discard in a colander and rinse under running cold water.

Mix the noodles with the dressing, whisk the last well beforehand. Place vegetables on top of the noodles, sprinkle with chopped peanuts or sesame seeds.

noodles with vegetables: ready-made dish

You can easily adapt the recipe to the season by combining a base of your choice of noodles and a simple dressing with the available vegetables and mushrooms. Common mushrooms or more exotic shiitake mushrooms can be used as substitutes for oyster mushrooms.

Greens will not be superfluous, especially green onions, fresh spinach and cilantro.