How to make
Measure the amount of products in the recipe for rice noodles with homemade sauce and vegetables with a tea cup with a capacity of 250 ml.
First, prepare the homemade spicy sauce. In boiling water pour the peeled and cut into small cubes - pumpkin, beets, carrots and garlic. Boil them along with 1/2 tsp. of Himalayan salt in a pot, covered with a lid, so that the water doesn't evaporate. Once they soften, remove them from the heat for a while and finely grind them.
It is desirable to grind in a blender with a glass jug, as the mixture stains and can irreparably stain a plastic blender. Pour it into the pot again, season by taste with more Himalayan salt, black pepper, paprika, chili powder and a little vinegar. Place it back onto the hob for a few minutes to thicken slightly, while stirring constantly with a flat stirrer.
When the sauce is ready, leave it to cool and put another pot on the stove with 1 liter of water (4 cups) with 1 tsp. of Himalayan salt. Once it boils, add the fine rice noodles and stir to prevent them from sticking.
Boil them for a few minutes until they're ready and stir them often. Once they are ready, strain them, wash them with cold water and strain them again carefully, since they are very fine. Pour them back into the pot and stir them with 3 tbsp. of unrefined sunflower oil, so that they don't stick together.
While you wait for the water for the noodles to boil, use the time to prepare the remaining vegetables. Peel an onion and cut it into thin strips. Finely chop the mushrooms, garlic and spinach and the cauliflower into small pieces. Beat the eggs with a fork in a bowl.
Heat a frying pan on the stove with a little sunflower oil and pour the beaten eggs. Continue to stir, until they break up into small pieces and scrambled eggs are obtained. Once they are well fried, pour them into a bowl and set them aside and pour 2 tbsp. of sunflower oil into the pan on the stove, to heat it up for the vegetables.
In a bowl, mix the cauliflower, mushrooms, onions and garlic along with 1/2 tsp. of salt and spread them out in the pan. Cover the pan with a lid, so that the vegetables can soften. After a while open it up, stir and add the spinach, tomato juice, 1 tbsp. of soy sauce.
Cover it again for 1-2 minutes and then pour the whole amount of homemade spicy sauce and cooked rice noodles into the pan.
While stirring thoroughly, so that they are flavored well, add 1 tsp. of Himalayan salt and a little more sunflower oil and as much soy sauce as you like. Add the scrambled eggs and after a while remove them from the heat.
Distribute in portions, sprinkle with sesame seeds and serve them while they're still warm.
Healthy dish - fine rice noodles with homemade sauce, mushrooms and vegetables - rich in a variety of flavors, which are very well combined!
Wonderfully Tasty!
