Rice noodles with sautéed vegetables



250 g rice noodles
8 black cabbage leaves
4 artichokes
Extra virgin olive oil
Bauer selection organic vegetable granular flavoring
1 glass of white wine

By Antonella Iannone


Put the rice noodles in a bowl and cover them with warm water.

Clean the black cabbage leaves, eliminating the hard central part.
Wash the leaves and chop them with a knife.

Remove the outer leaves of the artichokes, cut them in half and remove the inner barb.
Slice them thinly into wedges and put them in water and lemon.

Finely chop the garlic.

Put 2 tablespoons of oil with garlic in a pan, brown lightly and add the artichokes.

Simmer with white wine and cover the pan with a lid.
Cook over medium heat for about 5 minutes.

Add a glass of water, black cabbage and a generous teaspoon of granular organic vegetable.

Cook, covering with the lid, for about 5-7 minutes.

Take the rice noodles, drain them from the water and cut them with scissors.
Pour them into the pan and sauté over high heat.

Sprinkle again with a teaspoon of granular.
Mix well and serve.