Recipes / Noodles and stir-fries
Pea, mangetout and mint rice noodles
Green and fresh: mangetout, peas and mint with rice noodles, tamari and lime. A stir-fry that is over in a few minutes.
- Time
- 20 min
- Serves
- 2
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari.
Method
- Soak or boil the rice noodles according to the packet, then drain and rinse under cold water.
- Halve the mangetout diagonally. Slice the spring onions, crush the garlic, pick and roughly chop the mint, and juice the lime.
- Heat the olive oil in a wok or large frying pan over a high heat. Stir-fry the mangetout and spring onions for 2 minutes.
- Add the peas and garlic and stir-fry for 2 minutes more, until the peas are hot.
- Add the noodles, tamari and half the lime juice and toss for 1 to 2 minutes.
- Take the pan off the heat and stir in the sesame oil and most of the mint.
- Finish with the remaining mint and lime juice on top.
Tip Mangetout lose their snap fast, so keep the stir-fry short. Sugar snap peas can replace them.
Per portion
| Energy | 476 kcal |
| Protein | 13 g |
| Carbohydrate | 71 g |
| of which sugars | 6 g |
| Fat | 15 g |
| of which saturates | 2 g |
| Fibre | 6 g |
| Salt | 2.86 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice noodles150 g
- mangetout150 g
- frozen peas100 g
- mint½ bunch
- spring onion2
- garlic2 cloves
- tamari2 tbsp
- lime1
- sesame oil1 tbsp
- olive oil1 tbsp
