Rice noodle bowl

Rice noodle bowl

Total: 30 min. | Active: 30 min.
lactose-free
Nutritional value / people: 507 kcal
, Fat: 17 g
, Carbohydrate: 56 g
, Protein: 31 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice noodles

250 g rice noodles
water, boiling

Mince

2 tbsp sesame oil
500 g minced meat (pork)
2 garlic cloves, finely chopped
3 lemongrass, core finely chopped
4 cm ginger, finely grated
1 red chilli, deseeded, finely chopped
½ bunch Thai basil, finely chopped
1 bunch coriander, finely chopped
2 ½ dl meat bouillon
2 ½ tbsp fish sauce
3 tbsp rice vinegar

Bowl

1 cucumber, peeled, halved, deseeded, sliced
½ bunch Thai basil, leaves torn off
1 bunch coriander, leaves torn off
1 lime, rinsed with hot water, dabbed dry, cut into wedges
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How it's done

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Rice noodles

Boil the rice noodles in water for approx. 10 mins. until al dente, drain.

Mince

Heat the oil in a wide frying pan or wok. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan. Sauté the garlic, lemongrass, ginger and chilli in the same pan for approx. 2 mins. Return the meat to the pan, mix in the herbs. Pour in the stock, fish sauce and rice vinegar, bring to the boil.

Bowl

Divide the rice noodles, mince, cucumber and herbs into bowls. Serve with the lime.

Good to know
Tip: Garnish with the torn mint leaves.

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