Rice noodle buffer with beef minute steaks and grilled zucchini

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cook the rice ribbon noodles in plenty of salted water according to the package instructions. Pour the finished noodles onto a sieve, rinse briefly in cold water and drain. Wash the wild garlic, dab dry and cut into fine strips. Mix the wild garlic into the noodles and let it cool down

2. 2

   Place baking paper on a flat board. Form 4 flat buffers / nests from the noodles and lay them on the baking paper. Cover with a second sheet of baking paper and weigh down with another board or pot. Let rest for about 30 minutes

3. 3

   Wash the lettuce leaves, drain and roughly pluck into pieces. Cut zucchini diagonally into slices. Heat up a grill pan, spread a thin layer of oil on it and grill the zucchini slices in portions. Season with salt and pepper

4. 4

   Heat 2 teaspoons of oil in a coated pan and fry the steaks for 2-3 minutes while turning. Season with salt and pepper and remove from the pan. Put 1 tsp. oil in the hot pan. Briefly fry the rice noodle buffers in it and while turning. Place one rice noodle pancake on each plate, then layer the salad, zucchini slices, minute steak and some honey-mustard sauce on top. Cover with a 2nd rice noodle buffer each

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
340 kcal

CARBS
47 g

FATS
10 g

PROTEINS
16 g