Champignon mushrooms, 200 g
Spinach, 250 g
Olive oil, 3 tablespoons
Sweet paprika, 1/4 flat teaspoon
Cumin, 1/4 flat teaspoon
Hawaij for soup, 1/4 flat teaspoon
Sea salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
Gluten-free organic soy sauce, 1 tablespoon
Sweet chili sauce, 1 tablespoon
Gluten-free brown rice noodles, 350 g
Dried hot chili, 1/4 teaspoon
1. Fry the mushrooms and spinach in the olive oil for about 10 minutes in a wide pan until they soften slightly.
2. Add the spices and mix.
3. Cook the rice noodles according to the manufacturer's instructions (in plenty of water), strain and add it to the pan.
4. Mix everything together for a few minutes on low heat to blend the flavors. Serve hot!
5. Bon appetite (:
The nutritional value does not include the dried chili. The preparation method also includes frying. The spices in the recipe are according to personal taste.