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Sonia H.
Richly filled vegetable tray with crispy strips
Roots of cauliflower and broccoli with crispy strips of schnitzel, pointed cabbage and egg noodles. With chilli sauce and sesame oil delicious in the wok.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Cut the cauliflower and broccoli florets into quarters.
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Heat the oil in a skillet or stir fry the cauliflower and broccoli florets while stirring for 6 minutes on high heat.
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Add the cabbage and cook for 2 minutes.
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When the water is boiling, add the noodle and cook in 5 minutes until al dente.
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Heat the oil in a large frying pan and fry the schnitzels in 6 min. Until golden brown. Turn halfway.
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Remove the schnitzels from the pan and cut into strips.
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Pour the mieaf, add to the vegetables and heat for 1 min. Mix the chili sauce with the sesame oil and add.
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Season with pepper and salt. Divide the mieover deep plates.
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Divide the schnitzel strips over them and sprinkle with the sesame mix.
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Nutrition
820Calories
Sodium0% DV1.320mg
Fat55% DV36g
Protein72% DV36g
Carbs27% DV82g
Fiber36% DV9g
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