I want to offer another hearty salad that can replace the full, and Breakfast, and dinner. He served, along with any side dish. Today is noodles. The first time I tried it in a cafe where he worked, my sister-in-law Director and accountant in one person. Prepare not often, mostly when post. Feeding him, of course, were a La carte, but, I spread on a dish. It is better to serve it warm, just, as they say, with piping hot.
|Cooking time 240 minutes||Number of servings 4|
Mushrooms cut into round slices, add chopped onions and soy sauce - mix well and set aside.
The mushrooms were frozen.
After 10 minutes, put the mushrooms in a heated pan with 2 tbsp oil and lightly fry, stirring, over low heat and under lid
Grate the carrots and add to the mushrooms, stir a bit to stew until cooked carrots, as well, under the hood.
Add to vegetables and corn, mix well. Try for salt, add chilli pepper. Warm up a minute, another.
And at the last minute, add chopped parsley and if needed, salt and half of the garlic cloves.
Stir, turn the heat off.
At the same time put water on the noodles, after the water boils, put the noodles, salt the.
Boil according to the instructions on the package. Drain in a colander and add 2 tbsp. tablespoons vegetable oil, paprika, mix well.
Spread noodles on a large platter, in the center put mushroom salad.
Serve immediately on the table. Take a fork, twirling the noodles first and place it on the diner plate, put the mushroom salad.
If you stay-you can always reheat in the microwave. The taste is not lost.