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Rice spaghetti to cantonese do it for me

ingredients

servings

2

Ginger powder

1 teaspoon

Extra virgin olive oil

to taste

Natural sea salt

to taste

Eggs

1 unit

Carrots

2 unit

Courgette

1 unit

Celery

3 stems

Greenhouse asparagus

300 oz

Spring onions

1 unit

Rice noodles

200 oz

first courses from Italy

Rice spaghetti to cantonese do it for me

Rice spaghetti to cantonese do it for me

vegetarian with eggs source of B vitamins high in iron source of C vitamins high in potassium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rice spaghetti to cantonese do it for me

A first dish very light and tasty

Rice spaghetti to cantonese do it for me step 1

step 1

In a wok put two tablespoons of oil and the cutlet on thin slice.

Rice spaghetti to cantonese do it for me step 2

step 2

While seasoning sliced ​​oil, cut the asparagus head and julienne both carrots and courgettes.

Rice spaghetti to cantonese do it for me step 3

step 3

First add the celery and carrots, then the asparagus and finally the courgettes. Let go to high flame to dry the vegetables and then finish with the lid so as to bake a bit of asparagus tips.

Rice spaghetti to cantonese do it for me step 4

step 4

Apply salt and sprinkle with ginger powder.

Rice spaghetti to cantonese do it for me step 5

step 5

In a pot about 3 glasses of water, turn off and add the spaghetti without turning them, but cover them with a lid and let it rest for a few minutes.

Rice spaghetti to cantonese do it for me step 6

step 6

Finally, combine spaghetti wok with seasoning without igniting the fire and possibly mixing them with wooden chopsticks typical of Oriental cooking.

Rice spaghetti to cantonese do it for me step 7

step 7

Serve in a bowl with a crisp olive oil and a glass of warm green tea.

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