Pineapple vegetables with rice noodles from the wok

Ingredients for 4 servings:

• 1 pineapple, approx. 900 g
• 1 bell pepper(s), red
• 300 g carrot(s)
• 3 spring onions
• 1 chili pepper(s), red
• 1 lime(s), untreated
• 2 tbsp peanut oil for frying
• 250 g rice noodles
• 5 tbsp soy sauce
• some salt and pepper, black, from the mill
• some sugar
• Mint sprig(s), 1 – 2 sprigs
• Coriander, 3 – 4 stalks

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and quarter the pineapple, remove the core, and cut the flesh into pieces. Halve, trim, and rinse the bell pepper. Peel and peel the carrots, and rinse them as well. Cut both into strips. Trim and rinse the spring onions, then slice diagonally into rings. Trim and cut the chili pepper lengthwise, remove the seeds, rinse, and slice into thin rings. Finely grate the zest of the lime and then juice the lime. Heat the peanut oil in a wok and fry the carrot strips for about 2 minutes. Then add the bell pepper strips and pineapple pieces and fry for another 2 minutes. Cook the rice noodles in lightly salted water according to the package instructions. Reserve some of the chili and spring onion rings for garnish. Add the rest to the pineapple mixture in the wok and deglaze with 4 tablespoons of soy sauce and the lime juice. Drain the rice noodles and add them to the pineapple mixture. Season with a little soy sauce, a pinch of sugar, and a few grinds of freshly ground black pepper. Rinse the herbs, shake them dry, and pick off the leaves. Divide the rice noodles and pineapple mixture among plates and garnish with the herb leaves and the remaining chili and spring onion rings.