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Noodle meal soup with bok choy and soy beans
Meal soup with noodles, omelette strips, soybeans and bok choy.
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Ingredients
- 2 toe garlic
- 2 stem chilled lemongrass lemongrass
- 4 el peanut oil
- 1 el 5 spice powder
- 1,6 liter tap water
- 220 g gluten free rice noodle
- 1 liter boiling water
- 2 lime
- 1 Red onion
- 2 Red pepper
- 6 medium sized egg
- 4 el gluten free soy sauce
- 600 g chilled sliced pak choi
- 350 g chilled edamame soybeans
Kitchen Stuff
Directions
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Slice the garlic and the stems of lemongrass into pieces.
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Heat the oil in a soup pot and fry the garlic, spice melange and lemongrass for 1 min.
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Add the water, put the lid on the pan and cook over low heat for 20 minutes.
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Put the rice noodles in a large bowl and pour as much boiling water until they are underneath. Leave for 6 minutes. Stir frequently. Drain.
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Meanwhile, press out the limes.
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Cut the onion into wafer-thin half rings, mix with the lime juice.
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Remove the stalk from the red peppers. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
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Beat the eggs with the red pepper and if necessary season with salt.
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Heat 1 tbsp oil in each frying pan. Pour half of the egg mixture into 1 pan and the rest in the other frying pan.
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Put a lid on each pan and bake for 5 minutes on low heat. Remove from the pan and cut into strips of ½ cm.
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Add the rice noodles and soy sauce to the soup for the last 5 minutes of the cooking time.
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Remove the lemongrass. Season with pepper and salt.
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Meanwhile, divide the paksoi and soy beans over the soup bowls. Pour the hot soup over it. Garnish with the omelette strips and red onion. Serve immediately.
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Nutrition
545Calories
Sodium0% DV1.130mg
Fat35% DV23g
Protein48% DV24g
Carbs19% DV56g
Fiber32% DV8g
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