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Ingredients (2 servings)
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250 g Reisnudeln
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290 g Pilztopf
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300 g Bio Limetten
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1 Packung Bodenhaltungseier
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Öl, Salz, Pfeffer
Preparation
- Cook the rice noodles in hot water according to package instructions and then drain well in a sieve.
- Drain the mushrooms and fry them thoroughly in a large pan with a little oil over medium heat.
- Crack two eggs from the pack, add them directly to the mushrooms in the pan and stir until set.
- Fold in the drained rice noodles, season with the juice of one to two limes as well as salt and pepper, and serve hot.
