Santas Saté with pomegranate-rice noodle salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and finely chop the ginger. Mix with wine, 150 ml chilli sauce and 5 tablespoons soy sauce. Set aside about 100 ml ginger marinade. Wash meat and pat dry. Cut into approx. 2 cm wide strips and mix with the rest of the marinade.

2. 2

   Cover and chill for about 2 hours.

3. 3

   Prepare the pasta according to the package instructions. Mix vinegar, juice, 200 ml chilli sauce and 100 ml soy sauce. Fold in 4 tablespoons of oil. Drain noodles, rinse with cold water and drain. Mix with the salad dressing.

4. 4

   Roughly chop the nuts. Clean and wash spring onions and cut into rings. Rinse sprouts in a sieve and let them drain. Wash the cucumber, cut it in half lengthwise, remove the seeds and cut it diagonally into fine slices.

5. 5

   Mix with nuts, onions and sprouts into the rice noodles and leave to stand.

6. 6

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Place meat on skewers in a wavy shape. Heat 3 tablespoons of oil in a large pan. Brown the skewers in it while turning. Place on a tray.

7. 7

   Cook in the oven for 8-10 minutes. Heat up peanut cream with the rest of the ginger marinade and about 150 ml water. Roll the pomegranate back and forth on the work surface with light pressure, quarter it (caution, danger of splashing!).

8. 8

   Remove the seeds and mix into the salad. Serve with skewers and sauce.

Nutrition Facts

KCAL
610 kcal

CARBS
71 g

FATS
20 g

PROTEINS
32 g