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 Cellophane Noodles with Fried Vegetables and Broth Recipe
Cellophane noodles are very interesting "glass" noodles made of beans. It does not have such a pronounced taste, so it requires a bright accompaniment. I made noodles with vegetables baked in teriyaki sauce and rich broth. It turned out incredibly tasty, healthy and not at all hard. Great variety on fast days.
Course Diet Food Dishes, Dinner Dishes, First Course Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Asian Cuisine
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
For Broth
For Vegetables
Other
Course Diet Food Dishes, Dinner Dishes, First Course Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Asian Cuisine
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
For Broth
For Vegetables
Other
Instructions
  1. The first thing you need to put the broth to cook. Peel the onion and cut it in half, cut the celery into two halves, carrots in thick slices, greens. Pour water into a saucepan, put the prepared vegetables and put them on a large fire. When the water boils, add salt and pepper, reduce the heat to a light boil and leave the broth to boil for about 30 minutes.
    The first thing you need to put the broth to cook. Peel the onion and cut it in half, cut the celery into two halves, carrots in thick slices, greens. Pour water into a saucepan, put the prepared vegetables and put them on a large fire. When the water boils, add salt and pepper, reduce the heat to a light boil and leave the broth to boil for about 30 minutes.
  2. Prepare the vegetables for baking. Cut the eggplants into cubes, put them on a paper towel and add salt. Cut the zucchini into slices, onion and pepper into half rings or feathers.
    Prepare the vegetables for baking. Cut the eggplants into cubes, put them on a paper towel and add salt. Cut the zucchini into slices, onion and pepper into half rings or feathers.
  3. Wipe the moisture from the eggplant, put all the vegetables in a mold or on a baking sheet. Drizzle with olive oil and teriyaki sauce. Place in the oven at 180 C for 15 minutes, then increase to 220, turn on the grill and hold for another 5 minutes in the oven until golden.
    Wipe the moisture from the eggplant, put all the vegetables in a mold or on a baking sheet. Drizzle with olive oil and teriyaki sauce. Place in the oven at 180 C for 15 minutes, then increase to 220, turn on the grill and hold for another 5 minutes in the oven until golden.
  4. Cellophane noodles are immersed in cold water for 20-30 minutes.
    Cellophane noodles are immersed in cold water for 20-30 minutes.
  5. Drain the water from the cellophane noodles, put it in a deep dish. Put the vegetables on top and pour all the hot broth. The dish should stand for a few minutes so that the noodles are cooked from hot broth. Sprinkle the vegetables with black pepper to taste, sprinkle with freshly chopped herbs and add lime slices to the dish to add freshness. Serve with soy sauce, which you can pour over the noodles.
    Drain the water from the cellophane noodles, put it in a deep dish. Put the vegetables on top and pour all the hot broth. The dish should stand for a few minutes so that the noodles are cooked from hot broth. Sprinkle the vegetables with black pepper to taste, sprinkle with freshly chopped herbs and add lime slices to the dish to add freshness. Serve with soy sauce, which you can pour over the noodles.
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