Rice noodle turkey salad

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Pour boiling water over the mushrooms in a saucepan and let them swell for 20 minutes. Clean thoroughly and boil for at least 1/2 hour. Pour off, rinse with cold water and drain. Pour boiling water over the pasta and let it swell for 5 minutes. Peel and wash the carrots and cut several deepenings lengthwise with a channelling knife. Cut into slices.

2. 2

   Peel and finely chop the onion. Loosen the noodles with a fork, drain and allow to drain. Wash the meat, dab dry and cut into small cubes. Heat oil in a coated pan. Fry the meat in it for about 2 minutes until golden brown, season with salt and pepper, take it out. Sauté the carrots in hot frying fat. Add 50 ml water. Simmer over high heat until the liquid has almost evaporated. Remove from heat. Add soy sauce and vinegar. Mix pasta with sauce. Also mix in meat, mushrooms and onions.

3. 3

   Simmer over high heat until the liquid has almost evaporated. Remove from heat. Add soy sauce and vinegar. Mix pasta with sauce. Also mix in meat, mushrooms and onions. Arrange salad in a bowl. Wash chives, dab dry, cut some stalks into rolls. Sprinkle the salad with chives and garnish with the rest of the chives

4. 4

   20 minutes waiting time

Nutrition Facts

KCAL
400 kcal

CARBS
49 g

FATS
7 g

PROTEINS
34 g