WHAT?
180-200g. Rice noodles
1 big mushroom, 1 carrot, 1 small piece of celery, ¼ fennel, ½ red pepper, 1 onion, 3 cloves of garlic - all thinly chopped
6-7 fennel seeds
1-2 tablespoons extra virgin olive oil @ladi_biosas
Black pepper
½ chilli
2-3 tablespoons red wine vinegar
1 tablespoon of petimezi (molasses) or balsamic vinegar
1 teaspoon tahini diluted in ½ lemon juice
Parsley, mint HOW TO? 1️⃣Chop all the vegetables and sauté in medium to high heat in the olive oil for 3 minutes. 2️⃣Grind pepper and add the fennel seeds. Sauté for another 2-3 minutes. 3️⃣Splash the red wine vinegar and let it evaporate for 1 minute. 4️⃣Add the noodles and stir fry for 2-3 minutes. 5️⃣Add the molasses and more pepper. 6️⃣Dilute the tahini in lemon juice. That will make a beautiful succulent sauce. Add parsley and mint to serve
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