in Recipes

Pan-fried noodles with mushrooms and kidney beans

updated

Spread the love

Ingredients for 4 servings:

  • 150 g onion(s)
  • 1 carrot(s)
  • 250 g mushrooms
  • 2 garlic cloves
  • 250 g pasta
  • 2 tbsp crème fraîche or sour cream
  • 1 can kidney beans
  • e.g. soy sauce
  • salt and pepper
  • 2 tbsp oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Finely dice the onions and coarsely grate the carrot. Wash the mushrooms, pat dry, and thinly slice. Finely chop the garlic cloves. Heat the oil in a large pan and fry the onions and carrots until golden brown. Add the mushrooms, season with salt, and fry until the liquid has evaporated. Add the noodles and garlic and sauté. Then add the crème fraîche and stir well. Gradually add boiling water and finish cooking the noodles. Drain the kidney beans, rinse, and drain well. Add to the pan and mix. Season the dish to taste with soy sauce, salt, and pepper and serve immediately.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Potato birds

Quick minced meat pan