Mihoenschotel with peas and peppers

Name: mihoenschotel with peas and peppers
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 225 g frozen sugarsnaps; 225 g frozen garden peas; 250 g fresh mihoen; 1 Red pepper; 375 g tofu natural; 3 el traditional olive oil; 4 el Japanese soy sauce

Oriental dish with red peppers, garden peas and sugar peas.

Ingredients

Kitchen Stuff

stir fry

Directions

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.
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.
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.
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.
Divide the noodles over plates and sprinkle with raw peppercorns.