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PFEIFFER
Rachel khoo's path alsace
French version of a classic Thai dish, with flat noodles, cabbage, carrot and bacon with horseradish
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Ingredients
Directions
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Stir the honey, vinegar and salt to taste and set aside the mixture.
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Peel the carrots and cut into thin sticks. Remove the hard core from the red cabbage and scrape it. Wipe the mushrooms clean and cut into quarters.
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Peel the shallots and garlic, cut the shallots into thin rings and finely chop the garlic.
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Cut the spring onions into thin rings, keeping the white and green parts separate. Grate the fresh horseradish.
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Bring a large pot of water to the boil and cook the noodles according to the instructions on the package. Drain and keep a little bit of cooking liquid.
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Heat the oil in a wok or large frying pan over a high heat. Add the bacon strips, carrots, cabbage, mushrooms and noodles and stir-fry for 2 minutes.
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Add the shallots, garlic and the white part of the spring onions. Bake all ingredients for another 2 minutes and then add the honey sauce and a couple of tablespoons of noodleskookvocht.
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Turn off the heat and mix in the horseradish. Serve the dish immediately and sprinkle with the green part of the spring onion.
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Nutrition
540Calories
Sodium0% DV1.725mg
Fat25% DV16g
Protein38% DV19g
Carbs25% DV76g
Fiber68% DV17g
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