Rice noodles with Pak Choi and pumpkin

Autumn time is pumpkin time! This recipe proves that this ingredient can be more than just soup: rice noodles with fried, mildly nutty Pak Choi give the orange kitchen favourite an Asian touch.

 Min. |   


  • 400 g rice noodles
  • 1/2 Hokkaido pumpkin
  • 2 Seedbars Pak Choi
  • 2 spring onions
  • 2 tbsp sesame oil
  • 1 tsp garlic powder

For the sauce:

  • 3 tbsp soy sauce
  • 3 tbsp lemon juice
  • 1 tbsp sesame oil
  • 1 tbsp hoisin sauce


per pack (3 Seedbars)

Step 1

Wash the pumpkin, remove the seeds and cut into thin strips. Afterwards, chop spring onions.

Step 2

Cook rice noodles according to the instructions on the packet.

Step 3

Meanwhile, put sesame oil in a pan and add the pumpkin strips. Sauté until the strips are soft. If necessary, add a sip of water.

Step 4

Harvest Pak Choi. Add, together with spring onions and garlic powder, to the pan.

Step 5

Mix all the ingredients for the sauce. Together with the rice noodles, add to the vegetables. Fry again briefly and season with a little soy sauce if necessary. Finally, serve and enjoy!

Recipe provided by Tanith Schmelzeisen.

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