Thai noodles with pig strips and carrot ribbons

Name: thai noodles with pig strips and carrot ribbons
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 500 g winter carrot; 1 bunch salad onion; 2 medium sized egg; 400 g baking flour; 2 el peanut oil; 225 g Thai rice noodles; 350 g fillet steak à la minute; 4 el Kewpie roasted sesame dressing

Noodles and orange lookalikes: carrot ribbons. Eat them with cauliflower rice, lean pork strips and soy ginger dressing.

2 el peanut oil
225 g Thai rice noodles
350 g fillet steak à la minute
4 el Kewpie roasted sesame dressing

Kitchen Stuff

1 peeler

Directions

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.