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Fishwrap
Mihoensalade with shrimps
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Ingredients
Directions
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Cook the noodles according to the instructions on the package.
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Drain and rinse with ice cold water.
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Clean the peppers and cut into thin strips.
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Carefully cut the yellow skin of the lemon, cut off any white parts.
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Finely chop the pepper, garlic and lemon zest.
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Fry the bean sprouts and sweet pepper on a high heat for half a minute in a few tablespoons of oil of the shrimp.
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Add the pepper, garlic and lemon zest and cook for half a minute.
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Then add the shrimp and fry for another minute.
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Squeeze out the lemon.
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Turn off the heat, extinguish the pan with the lemon juice and then the chili sauce.
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Mix the cooled noodles through them and let stand for a few minutes.
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Taste and season with salt.
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Chop the peanuts coarsely and cut the spring onion into thin rings.
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Sprinkle the salad with it.
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Serve the salad lukewarm or at room temperature.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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