Rice-leaf spring lilies with duck

Name: rice-leaf spring lilies with duck
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 90 g soba noodles; 100 g shiitake mushrooms; 2 el peanut oil; 100 g asparagus tips; 1 el Sesame seed; 4 el Japanese soy sauce; 1 el peanut butter with pieces of nut; 1 el sesame oil; 3 el lime juice; 16 rice skin bag of 250 g; 15 g fresh coriander; 80 g young leaf lettuce with baby spinach; 100 g smoked duck breast fillet slices

Rice skinned pandas with duck and shiitake

Ingredients

Directions

Break the noodles and prepare them according to the instructions on the package.
Cut the shiitakes into slices.
Heat the peanut oil in a stirring stir fry the shiitakes and asparagus 5 min. Spoon the sesame seeds and the soy sauce and let cool in a large bowl.
Mix the rest of the peanut oil with the soy sauce, peanut butter, sesame oil and lime juice in a bowl and spoon the noodles with the vegetables through them.
Prepare the rice skins according to the directions on the package and place them on a cutting board.
Place some coriander and lettuce under the middle of each sheet. Halve the slices of duck breast fillet lengthwise. Place 2 bars horizontally on the lettuce.
Put in 2 tbsp noodles. Fold the sides inwards and roll up.
Mix the rest of the soy sauce with the lime juice and serve with the rolls. Yummy! .

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Nutrition

305Calories

Sodium0% DV1.055mg

Fat15% DV10g

Protein24% DV12g

Carbs13% DV40g

Fiber12% DV3g

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