Rice noodles with shiso leaves and sautéed vegetables

Yesterday I found fresh shiso leaves!

I was very excited because it was the first time I could find them fresh.

In the association Dulce Revolution you can buy the seeds and plant them at home, which is also an interesting option to have them always at hand!

Shiso is an excellent plant to combat allergies. In addition to having many antioxidants, it has anti-inflammatory properties and helps reduce histamine levels, especially if consumed dry.

They are very practical to reduce the symptoms of allergies such as rihinitis, as well as skin conditions such as dermatitis or eczema.

In Japan they are incorporated into the fermentation process of the umeboshi, creating a really beneficial combination.

This time I have used them in a sautéed rice noodles, adding them right at the end to enjoy its pleasant and peculiar flavour.

Ingredients:

1 pack of rice noodles

2 strips of celery

1 leek

2 carrots

1 bunch of Shiso leaves

Extra virgin olive oil

Salt

Shoyu or tamari

Elaboration:

Bring water to a boil with a little salt and a few drops of olive oil. Add the noodles and let them cook according to the indication of the package. Normally around 3 to 4 minutes.

Chop the celery, carrots and leeks into thin cubes.

When the noodles are cooked, drain and reserve.

In a wide wok or pan, start sauteing the celery and carrots for 2 or 3 minutes.

Add the leek, a pinch of salt and sauté a couple minutes more.

Stir in the noodles and mix carefully.

Add a few drops of shoyu or tamari and the shiso leaves cut into thick strips.

Mix well and serve immediately.

Cook them with love… and enjoy!

 

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