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Main course
Noodle Paella
435 kcal · 16 g protein · 62 g carbohydrates · 12 g fat per serving
35 min
Vegetarian
High-carb
servings
35 min preparation
435 kcal / serving
Ingredients
- Button mushrooms200 g
- Egg vermicelli300 g
- Garlic cloves2 pcs
- Olive oil4 tbsp
- Parsley5 stalk
- Peas (frozen)200 g
- Red bell pepper1 pcs
- Saffron20 threads
- Saltto taste
- Sambal oelek1 tsp
- Spanish onion1 pcs
- Vegetable stock1 l
Method
- Wash the bell pepper, quarter and deseed it and cut it into strips. Dice the onion, clean the mushrooms and slice them, and chop the garlic. Let the peas thaw.
- Bring the vegetable stock to the boil with the saffron threads.
- Fry the bell pepper, onion, mushrooms and garlic in the hot olive oil for 5 minutes and then take them out of the pan.
- Toast the noodles in the same pan until light brown, add the vegetables back and pour in some saffron stock. Stir and cook until the noodles are soft, adding a little more stock again and again.
- Chop the parsley and stir it in together with the peas. Season with salt and sambal oelek (1 tsp, more to taste).
Allergens: Gluten, Egg, Celery
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