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Sergio
Mihoenschotel with peas and peppers
Oriental dish with red peppers, garden peas and sugar peas.
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Ingredients
Directions
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In a pan, bring plenty of water and salt to the boil, add the snow peas and cook for 5 minutes. Add the frozen garden peas for the last 2 minutes.
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Scoop the vegetables from the pan and let leaks out in colander. Turn off the heat and leave the noodles for 4 minutes in the cooking water of the vegetables.
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Rinse the noodle with cold water and let it drain. Cut the peppers and tofu into small cubes. Heat in a wok oil and stir-fry the tofu 3 min.
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Add the soy sauce and heat for another 5 minutes. Scoop the vegetables through the tofu. Put the mihoen in a wok and continue to gently transfer the whole thing.
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Divide the noodles over plates and sprinkle with raw peppercorns.
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Nutrition
470Calories
Sodium0% DV2.125mg
Fat23% DV15g
Protein40% DV20g
Carbs23% DV70g
Fiber16% DV4g
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