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Epicureo
Japanese mihoen with radish and shrimps
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Ingredients
Directions
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Bring a large pot of water with salt to the boil for the noodles.
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Remove seed and seeds from the pepper and cut them into thin half rings.
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Finely chop the ginger and garlic.
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Slice the snow peas into thin strips.
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Get the most beautiful leaves from the radish.
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Wash them and cut into very thin strips.
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Cut the radishes in half and the halves into thin slices.
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Cook the noodles together with the snow peas according to the instructions on the packaging and pour.
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Rinse briefly with hot tap water and allow to drain well.
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Roast the sesame seeds briefly in a hot wok and let cool on a plate.
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Put the oil in the hot woks and fry the ginger, garlic and pepper for 20 seconds.
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Bake the radish for 10 seconds, then add the hot noodles.
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Add the radish leaf and the shrimp, season to taste with the soy sauce and salt.
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Let heat for 1 minute.
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Serve in warm plates and sprinkle with the cooled sesame seeds.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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