John Myers
Vegetables – Pan with Rice Spaghetti
The perfect vegetables – pan with rice spaghetti recipe with a picture and simple step-by-step instructions.
- 1 Red Pointed peppers
- 1 medium sized Zucchini
- 250 g Bag of sugar snap peas
- 1 Can Unsweetened coconut milk
- 1 Can Rapeseed oil
- 1 Can Vegetable salt *
- 1 packet Pre-Cooked rice spaghetti
- Wash, core and cut the peppers – wash the zucchini and cut into small pieces – sort the snow peas, pull the strings and cut roughly.
- Brown the cut vegetables in a little rapeseed oil, season with the vegetable salt and deglaze with the coconut milk and simmer for about 3 minutes.
- Then add the prepared rice spaghetti, stir everything well, season if necessary, then arrange on a plate and just enjoy.
a notice
- Unfortunately, my husband is not yet allowed to eat a lot of raw vegetables, which is why a lot is steamed or briefly cooked at the moment, I also had to do without hotter spices for this dish, but everyone can season and change it according to his taste.
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