Quick Lunchbox Noodles
Japan
vegetarian
main course
easy
Stevan Paul
Ingredients for 2 persons
Hint
- 2 spring onions
- 40 g butter
- 3 tbsp TOMAMI Japan
- 200 g instant Mie noodles
- 100 g frozen peas, defrosted
- Salt
- Fried onions and roasted sesame to taste
Preparation
Finely chop the spring onions, glaze the white and light green parts in a saucepan in the butter and simmer. Add 150 ml water and TOMAMI Japan, bring to the boil once.
In a second pot, cook the pasta with the peas in plenty of salted boiling water for 2-3 minutes and drain. Add still dripping wet and hot to the TOMAMI Japanese Onion Butter; bring to the boil once and stir until creamy.
Serve sprinkled with spring onion greens, roasted onions and roasted sesame seeds.
Preparation time: approx. 15 minutes
