
Ingredients for three people:
250 gr of soy vermicelli (spaghettini)
100 gr about pre-boiled mung beans
1 manciata di mandorle
1 carrot
1/2 round courgette
1 artichoke
1 piece of leek
olive oil
soy sauce
for the spiced beans:
1 spring onion
curry
1 bay leaf
1sprig of rosemary
Direction:
In a pan, brown the finely chopped spring onion with bay leaves and rosemary, pour in the green beans and add the curry (quantity to taste). Cook for five minutes and then turn off, adding a drop of hot water if necessary.
Heat the oil in the wok (if you dont have a wok use a non-stick pan) and pour in the finely sliced ​​leek, carrot, artichoke and courgette, add the soy sauce and cook for a few minutes to leave the vegetables crunchy. Toast the almonds in a non-stick pan for 5 minutes and in the meantime cook the vermicelli according to the instructions on the package. At this point, incorporate the spaghetti into the wok, add the green beans and almonds and serve hot :)
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