Spring-Bowl with Asian dressing

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the arugula. Clean, wash and cut the peppers into strips. Peel the mango. Cut Fruchtfleisch from the stone and drain the beans in fine slices. Drain rice and mix with the beans. Wash the coriander, shake dry and pluck the leaves from the stalks. Arrange rice, curry and meat on plates. Garnish with coriander, cut rhubarb and cook for five minutes. Stir the starch in a little water until smooth, bind the compote slightly and season with orange liqueur. Fold in strawberry pieces, let cool down. Bake about twelve small crêpes in hot fat in a coated pan.

2. 2

   Peel and wash the carrots and cut them diagonally into thin slices. Wash the sugar snap peas. Cook pasta in boiling salted water according to package instructions.

3. 3

   Meanwhile, bring 2 tablespoons of oil and 100 ml of water to the boil in a frying pan. Steam carrots and sugar snap peas for 4-5 minutes. Season to taste with salt and pepper.

4. 4

   Peel the papaya, remove the seeds and cut the flesh into slices. Clean and wash spring onions and cut into rings. Cut cress from the bed.

5. 5

   Drain the noodles and serve with carrots, mangetouts, papaya, cress and spring onions. Drizzle with the sesame sauce.

Nutrition Facts

KCAL
660 kcal

CARBS
108 g

FATS
14 g

PROTEINS
21 g