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SHIKAIRI
Chinese egg noodles with string beans and chicken mince
Mie with string beans, shiitakes, ginger, chili, 5 spice powder and curly chicken balls.
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Ingredients
Directions
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Peel the ginger and grate it. Cut half the pepper in half lengthwise and remove the seeds with a sharp knife. Cut the flesh finely.
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Slice the garlic. Mix the mince with half of the ginger, of the red pepper and of the garlic.
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Add the 5 spice powder, the breadcrumbs and the soy sauce. Make balls the size of a walnut.
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Cut the string beans into slanted pieces of 2 cm. Cook 4 minutes in water with salt. Drain.
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Cook the noodles according to the instructions on the package. Drain and rinse in a colander under cold running water. Drain.
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In the meantime cut the shiitakes into strips.
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Bring the mushroom broth to the boil. Boil over low heat against boiling on the chicken balls in 5 minutes until tender (poaching).
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Heat the sesame and rice oil in a stirring stir-fry in the shiitakes 2 min.
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Turn down the heat, add the rest of the ginger, red pepper and garlic and fruit for 1 min. Mix the string beans, soy sauce and noodles.
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Add a few spoonfuls of stock. Drain the balls and serve with the noodles.
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Nutrition
435Calories
Sodium0% DV1.960mg
Fat17% DV11g
Protein56% DV28g
Carbs17% DV51g
Fiber28% DV7g
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