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Ingredients
Chinese Noodles with Bell Peppers
- For the noodles and peppers
- 300 grams Chinese Egg noodle
- Bell pepper (1 each large red, yellow and green)
- 4 Tbsps sesame oil
- 2 Tbsps soy sauce
- salt
- peppers (freshly ground)
- 3 Tbsps Lime juice
- For the Chile Sauce
- 3 Red chili peppers
- 3 garlic cloves
- 6 Tbsps Oyster sauce
- 80 milliliters Chili sauce
- 8 Tbsps lemon juice
- 4 Tbsps sesame oil
- finely chopped Leeks
For the chile sauce: Rinse and trim chile peppers, then finely dice peppers with seeds. Peel and chop garlic. Combine chiles, garlic and the remaining ingredients for the sauce (except chives) in a pot. Add 100 ml (approximately 1/2 cup) water and bring to a boil. Simmer about 15 minutes. To serve, sprinkle with chives.
Rinse and halve bell peppers, remove seeds and ribs and cut into small pieces. Sauté peppers in 2 tbsp sesame oil. Add 1 cup water, cover and simmer about 5 minutes. Season with salt and pepper. Remove lid and boil over high heat until liquid evaporates.
Cook noodles until al dente, according to package directions. Drain.
Mix remaining oil with soy sauce, salt and pepper to taste and lime juice. Mix sauce with peppers and serve with noodles on plates. Serve with the chile sauce.
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 12.95 g | (13 %) | ||
| Fat | 31.48 g | (27 %) | ||
| Carbohydrates | 60.12 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.98 g | (3 %) |