Serve this oriental dish with a fresh cucumber salad.
Ingredients
-
150 grams whole wheat noodles
-
1 onion
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2 spring onions
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1 thin winter carrot
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2 tomatoes
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100 grams bean sprouts
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2 tablespoons oil
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150 grams of pork stew
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150 grams of shaved white cabbage
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1 tablespoon sweet soy sauce
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50 grams of shrimp
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1/2 cucumber
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4 sprigs of celery
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vinegar
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pepper
Preparation
- Wash the cucumber piece and cut it in half lengthwise. Cut the cucumber into arcs.
- Wash the celery and cut it small.
- Make a salad of the cucumber, celery, vinegar and pepper and set aside.
- Cook the noodles in plenty of water according to the instructions.
- Clean the onions, cut the onion into pieces and the spring onions into rings.
- Peel the carrot and cut it into strips.
- Wash the tomatoes and cut them into pieces.
- Wash the bean sprouts and let it drain in a sieve.
- Heat the oil in a wok or frying pan and fry the poelet with pepper until brown.
- Fry the onion, spring onion, carrot and white cabbage for a few minutes.
- Add the tomato and stir-fry the vegetables and meat.
- Add the drained noodles, the bean sprouts, the soy sauce and the shrimps and let the dish get hot, stirring regularly. Add the cucumber salad.
Number of persons
2
Duration
15-30 minutes
| Energy |
575 kcal |
|---|---|
| Egg white |
35 grams |
| Carbohydrates |
70 grams |
| Fat |
15 grams |
| Saturated fat |
3 grams |
| Fiber |
15 grams |
| Salty |
1.3 grams |
