Asian noodle salad

Total: 35 Min. | Active: 35 Min.
Nutritional value / people: 378 kcal
, Fat: 9 g
, Carbohydrate: 37 g
, Protein: 35 g


4 people


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


2 limes, rinsed with hot water; use grated zest and 3 tbsp of juice
2 tbsp dark sesame oil (Lee Kum Kee)
4 tbsp soy sauce
1 tbsp honey
2 red chillies, deseeded, finely chopped
2 garlic cloves, pressed


125 g rice noodles
salted water, boiling
2 tomatoes, diced
100 g bean sprouts
¾ bunch coriander, torn into pieces
1 tbsp peanut oil
4 thin turkey schnitzel, cut in half lengthwise if necessary, and then crosswise into strips approx. 7 mm wide
3 sticks lemongrass, core finely chopped
2 tbsp dark soy sauce
a little coriander, to garnish
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How it's done

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Mix all the ingredients together in a large bowl.


Cook the rice noodles for approx. 5 mins. in boiling water, rinse under cold water and drain. Shortly before serving, combine the noodles, tomatoes, bean sprouts and coriander with the dressing. Heat the oil in a non-stick frying pan. Stir fry the meat in batches for approx. 2 mins. Remove the pan from the hob, return the meat to the pan, stir in the lemongrass and soy sauce, mix the meat with the salad and arrange on plates. Garnish the Asian noodle salad with a little coriander.


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