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Thai chicken noodle salad
Noodle salad with Thai chicken cubes, winter carrot and fish sauce.
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Ingredients
Directions
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Break the noodles into pieces and prepare according to the instructions on the package.
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Cook the sugarsnaps for 4 minutes in plenty of water. Drain and rinse under cold running water.
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In the meantime, heat the oil in a frying pan and fry the chicken breast cubes in 5 minutes until done. Change regularly.
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Meanwhile, cut the spring onions into rings. Remove the pan from the heat and scoop the spring onions.
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Grate the winter carrot and radish with the coarse grater of the food processor.
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Beat the peanut butter, chilli sauce, fish sauce, lime juice and oil into a dressing.
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Cut the red pepper into rings and mix with the grated vegetables through the noodles.
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Divide half of the noodles over the bottom of the pots. Divide half of the sugarsnaps, the chicken and the rest of the noodles in succession.
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Put the rest of the sugarsnaps on it. Close the pots and store in the refrigerator.
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Nutrition
570Calories
Sodium0% DV1.175mg
Fat29% DV19g
Protein64% DV32g
Carbs21% DV64g
Fiber32% DV8g
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