Ingredients
Yakso Rice noodless
Yakso coconut oil
Coconut blossom sugar
2 garlic cloves
1 pak choi
4 spring onions
1 red onion
Green and yellow peppers
(Yellow) pearl onions
Four seasons pepper
and a pinch of salt
Juicy, crunchy and tangy with a sweet edge. A treat for lunch or dinner!
Preparation:
1. Soak the Noodles in cold water for 15 min. Then drain and cook in boiling water and a pinch of salt for 5 min. Combine the white-, brown- and black- Noodles for a tasty looking dish. In between, wash and chop all the vegetables.
2. Wok it all in the coconut oil for up to 10 min al dente with the freshly pressed garlic and quite a few pinches of pepper. Only then add a pinch of salt, stir well and sprinkle with a few generous spoonfuls of coconut blossom sugar.
3. Turn the heat source down low and let the sugar melt in peace. Rinse the noodles with cold water, put it back in the pan and immediately spoon in half of your wok vegetables so it doesn't stick together.
4. Divide the noodles among the plates and spoon the well-warmed vegetables on top or serve it from a bowl which, as shown in the picture, you can decorate as you like for a festive moment at the table!
5. Serve with a bowl of wet yellow pearl onions to which you add pepper. And a bowl of coconut blossom sugar, so even your desire for extra flavour dimension is fulfilled!
Tip: for an extra ‘punch’, cook the noodles in a dash of ‘shoyu’ and enough four-season pepper.
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