Name: Rice Vermicelli with Mushrooms and Vegetables
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 100 g Vermicelli; 200 g Mushrooms (champignons); 1/2 Sweet pepper; 1 Red onion; 1 Carrot; 1-2 clove Garlic; 3 tbsp Soy sauce; 1 tsp Sugar; 1 tsp Sesame seeds; 2-3 sprigs Parsley; to taste Salt; to taste Black pepper; Vegetable oil (for frying)

Rice Vermicelli with Mushrooms and Vegetables

Print Recipe

Rice Vermicelli with Mushrooms and Vegetables

Author: IgOrKo Cooking Method: Frying Cuisine: Europe Courses: Main dishes Recipe Keys: Sugar-free Vegetarian

Difficulty: Intermediate Cook Time 30 mins Total Time 30 mins

Servings: 2 Calories: 668

Best Season: Suitable throughout the year

Description

The most delicious vermicelli with mushrooms, sweet pepper, and carrots is juicy, aromatic, and quick to prepare. A complete second course of Asian cuisine, which is served both hot and cold. This glass noodle with vegetables and mushrooms is a great alternative for those who do not eat meat or follow fasting.

Instructions

In a small amount of vegetable oil, lightly fry the chopped onion.
Add sliced mushrooms to the onion. Fry, stirring gently.
When the mushrooms start to turn golden, add grated carrot.
Also add thinly sliced sweet pepper. Fry everything together for a few minutes.
Pour in soy sauce, sesame seeds, add sugar, salt, black pepper to taste. Squeeze in garlic. Simmer over low heat, stirring.
While the vegetables are simmering, let's prepare the vermicelli according to the instructions on the package.
Transfer the cooked vermicelli to the skillet, mix well. Keep on the skillet for another minute and then remove from heat.
The vermicelli with mushrooms and vegetables is ready. Before serving, sprinkle with chopped herbs and enjoy. Bon appétit to everyone!