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Noodle salad with shrimp, carrot and thai curry dressing
 
 
4 ServingsPTM20 min

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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Directions

  1. 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.
  2. Drain the noodles and winter carrots and rinse together until lukewarm under cold running water.
  3. 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.
  4. Cut the mint leaves into strips.
  5. 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.
  6. Meanwhile, mix the noodles and carrot ribbons with the rest of the dressing. Put the wok vegetables through and spread over a flat dish.
  7. Divide the shrimp, fresh mint and peanuts and serve immediately.


Nutrition

685Calories
Sodium0% DV1.400mg
Fat46% DV30g
Protein72% DV36g
Carbs21% DV62g
Fiber44% DV11g

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