Informations supplémentaires
35 min.
|
644 kcal
|
easy
|
|
Printable version
1. Setup
Roughly chop the peanuts. Thinly slice the pepper and onion. Chop the cilantro. Cut the lime into quarters. Whisk the eggs. In a bowl, mix the ketchup with the sauce mixture and 1 tbsp. of sugar. Bring a pot of water to a boil.
2. Bread the veal
Pat the veal scallops dry. Place the sesame seeds on a plate. Coat the scallops with a thin layer with 2 2P | 3 3P tbsp. of the sauce mixture then coat with the sesame seeds.
3. Cook the noodles
Cook the noodles 3-4 minutes in the boiling water until tender. Keep 1/4 2P | 1/3 3P cup of cooking water then drain.
4. Cook the vegetables
Heat a drizzle of oil in a large skillet over medium-high heat. Add the eggs and cook 2-3 minutes. Remove from the pan. Add a drizzle of oil, the onion and pepper and cook 3-5 minutes. Add the cooked noodles, sauce and cooking water to the pan. Mix and cook 1-2 minutes. Add the cooked eggs.
5. Cook the veal
Meanwhile, heat a drizzle of oil in another skillet over medium-high heat. Cook the scallops for about 2 minutes on each side.
6. Plate your dish
Slice the cutlets then serve on the noodles with the peanuts, cilantro and lime juice to taste. Bon appétit!
220gVeal escalope
30gGrilled Sesame Seeds
1gLime
30gPeanuts
1unitPepper(s)
0.5unitYellow Onion(s)
180gRice Noodles
2unitFresh egg
60Sauce Mix (Soy Sauce,Fish Sauce,Liquid Tamarind Concentrate,)
26mlKetchup
1unitCilantro
What you need
644 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
76g
25%
fat
19g
29%
cholesterol
294mg
98%
fiber
6g
24%
protein
42g
saturated
4g
20%
sodium
1900mg
79%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg