Thai noodles with pig strips and carrot ribbons
Noodles and orange lookalikes: carrot ribbons. Eat them with cauliflower rice, lean pork strips and soy ginger dressing.
Bring a generous pot of water to the boil.
In the meantime, peel the winter carrot, remove the ends and scrape the carrot with a cheese slicer or peeler lengthwise in long ribbons.
Cut the salad onion into rings.
Beat the eggs in a bowl with pepper and salt and mix with the cauliflower rice.
Heat the oil in a stirring stir fry the cauliflower rice already shoveling 3 min.
Scoop out the woks keep separate. Remove the pan with boiling water from the heat and add the noodles. Leave for 3 minutes and drain.
In the meantime, cut the fillet strips into strips. Heat the rest of the oil in the stir-fry stir-fry the fillet strips for 3 minutes on a high heat.
Add the carrots, salad onion and cauliflower rice and cook for 1 more minute.
Spoon the noodles with the dressing and spread over the bowls. Spoon the meat-vegetable mixture and serve.
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