Lunch bowl with kimchi vegetables!
40 min.
Ingredients
Ingredients (for 4 servings):
- 300g kimchi vegetables
- 3 sweet potatoes
- 200g mushrooms
- 100g glass noodles
- 150g red radishes
- Cooking oil
- Pinch of salt, pepper
- 1 tablespoon French mustard
- 100g plain yogurt
- 20ml lemon juice
- Pinch of salt, pepper
Preparation:
- Peel the sweet potatoes and cut them into small wedges. Place in boiling water and cook until soft.
- Wash the mushrooms and cut them into quarters. Fry for 8-10 minutes in a heated pan with oil, adding a pinch of salt and pepper.
- Then, in the same pan, sauté the cooked sweet potato wedges for 4-6 minutes.
- Cut the radishes in half.
- Pour boiling water over the glass noodles and let them sit for 6-8 minutes. Then drain and rinse with cold water. Mix all the sauce ingredients together.
- Arrange the kimchi salad, sweet potatoes, glass noodles, mushrooms, and radishes in a bowl. Pour the sauce over and serve.
