brown rice noodles with pumpkin-ginger 250g, organic

Brown rice noodles with pumpkin and ginger: enjoy gluten-free Japanese cuisine

These 100% gluten-free noodles are made from organic brown rice with pumpkin and ginger. They combine perfectly with the savoury umami flavours of Japanese cuisine n. This typical Oriental pasta is also easy to digest and versatile in use. They are delicious with anything from a fresh, light lemon sauce to a firm, oriental peanut sauce. Add the noodles to a savoury miso soup with seaweed, or in vegetarian dishes with tofu and egg. Ready in 5 minutes!

Noodle recipe with carrots and creamy miso sauce

Ingredients:

• 1 serving of brown rice noodles with pumpkin and ginger
• 1 carrot
• 2 spring onions
• 1 red onion
• 1 tbsp sesame oil
• 25 g bean sprouts

 
For the sauce:

• 1 tbsp shiro miso
• 1 tbsp cashew paste
• 1 tbsp tamari

Preparation:

Boil the brown rice noodles with pumpkin and ginger according to the instructions on the package. Finely grate the carrot. Finely chop the red onion and the spring onions. Put a tbsp of sesame oil into a frying pan and fry the onion until glossy. Add the grated carrot and cook over medium heat for about 5 minutes. Add the spring onions and fry for another 2 minutes. Add the bean sprouts and stir for another minute.

Meanwhile, mix the ingredients for the sauce. If the sauce is too thick, just add a few tablespoons of sesame oil. Cook the noodles and rinse with cold water. Put the noodles onto a plate and top with the vegetable mixture and then the sauce. Garnish with sesame seeds (optional).