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Karamelized
Noodle salad with shrimp, carrot and thai curry dressing
Richly filled salad with noodles, shrimp, carrot, mint, peanuts, lime and Thai curry dressing.
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Ingredients
Directions
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Cook the noodles in 5 minutes until done. Meanwhile, peel the winterpenes and scrape the long peeler in long ribbons with the peeler. Cook for 2 minutes.
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Drain the noodles and winter carrots and rinse together until lukewarm under cold running water.
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Make the dressing: grate the green skin of the lime and squeeze the fruit. Mix the grater and 2 tsp juice (in 4 people) with the oil and the green curry paste.
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Cut the mint leaves into strips.
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Heat the wok without oil or butter and stir-fry the prawns with 2 tablespoons (4 persons) in 4 min. On high heat. Change regularly.
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Meanwhile, mix the noodles and carrot ribbons with the rest of the dressing. Put the wok vegetables through and spread over a flat dish.
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Divide the shrimp, fresh mint and peanuts and serve immediately.
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Nutrition
685Calories
Sodium0% DV1.400mg
Fat46% DV30g
Protein72% DV36g
Carbs21% DV62g
Fiber44% DV11g
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