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Jessina
Thai dish with chicken, noodles and peanut dressing
Miesalad with tender grilled chicken, sugarsnaps, cucumber and bean sprouts. Completely finished with a homemade peanut dressing.
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Ingredients
Directions
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Bring two large pans of water to the boil for the noodles and for the sugarsnaps. Meanwhile, cut the chicken fillet into strips.
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Brush the chicken with the sesame oil. Sprinkle with salt and salt. Heat the grill pan and grill the chicken in 7 minutes until golden brown. Turn halfway.
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When the water boils, take one pan off the heat and let it simmer for 4 minutes. Put in a colander, rinse briefly under cold running water and let it drain.
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Add the sugarsnaps to the other pan with boiling water and cook for 3 minutes until al dente. Rinse cold under running water.
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Meanwhile, halve the cucumber in the length, remove the seeds with a teaspoon and cut into slanted slices.
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Clean the lime, grate the green skin of the lime and squeeze the fruit.
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Mix the grater with the juice, oil, soy and chili sauce, peanut butter and water into a dressing.
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Divide the noodles, chicken, bean sprouts, cucumber and sugarsnaps over the plates. Serve with the dressing.
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Nutrition
600Calories
Sodium37% DV880mg
Fat37% DV24g
Protein70% DV35g
Carbs19% DV58g
Fiber24% DV6g
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