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Asian noodle salad
Nutrition facts per serving:
- Energy in kcal about 378
- Fat about 9g
- Carbohydrates about 37g
- Protein about 35g
This is needed
This is needed
for 4 people
Dressing
- 4 tbsp soy sauce
- 2 lime, rinsed with hot water; use grated zest and 3 tbsp of juice
- 1 tbsp honey
- 2 tbsp dark sesame oil (Lee Kum Kee)
- 2 red chilli, deseeded, finely chopped
- 2 garlic clove, squeezed
Salad
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- 125 g rice noodles
- salted water, boiling
- 2 tomato, cut into cubes
- 1 tbsp peanut oil
- 0.75 bunch coriander, torn into pieces
- 100 g bean sprouts
- 4 thin turkey schnitzel, cut in half lengthwise if necessary, and then crosswise into strips approx. 7 mm wide
- 3 sticks lemongrass, core finely chopped
- 2 tbsp dark soy sauce
- a little coriander, to garnish
And that's how it's done
And that's how it's done
Dressing
Mix all the ingredients together in a large bowl.
Salad
Cook the rice noodles for approx. 5 mins. in boiling water, rinse under cold water and drain. Shortly before serving, combine the noodles, tomatoes, bean sprouts and coriander with the dressing. Heat the oil in a non-stick frying pan. Stir fry the meat in batches for approx. 2 mins. Remove the pan from the hob, return the meat to the pan, stir in the lemongrass and soy sauce, mix the meat with the salad and arrange on plates. Garnish the Asian noodle salad with a little coriander.
How-tos
