Spring noodles with lemon cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean the sugar snap peas and cut them diagonally into pieces. Bring the stock to the boil. Cook the sugar snap peas in the stock for 3-4 minutes. 2 minutes before the end of the cooking time add peas to the stock and cook them. Drain the vegetables and collect 150 ml of the stock. Quench vegetables cold and put aside. Wash the lemon and grate dry. Finely grate the peel.

2. 2

   Halve the lemon and squeeze the juice. Melt the fat in a saucepan. Dust with flour and sweat it on. While stirring, deglaze with stock and cream. Stir in lemon juice. Season with salt and pepper. Cook pasta in boiling salted water according to package instructions. Meanwhile peel prawns, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Heat the oil in a pan. Fry prawns on each side for about 2 minutes. Season with salt. Warm the vegetables, except for a few sugar snap peas, in the hot béchamel sauce.

3. 3

   Cook pasta in boiling salted water according to package instructions. Meanwhile peel prawns, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Heat the oil in a pan. Fry prawns on each side for about 2 minutes. Season with salt. Warm the vegetables, except for a few sugar snap peas, in the hot béchamel sauce. Drain the noodles and chill in cold water. Mix béchamel sauce and noodles. Place the prawns on top. Open the remaining sugar snap peas and fold them apart. Garnish with lemon peel and sugar snap peas. Cut the cress from the bed and sprinkle over it

4. 4

   Drain the noodles and chill in cold water. Mix béchamel sauce and noodles. Place the prawns on top. Open the remaining sugar snap peas and fold them apart. Garnish with lemon peel and sugar snap peas. Cut the cress from the bed and sprinkle over it

Nutrition Facts

KCAL
850 kcal

CARBS
96 g

FATS
32 g

PROTEINS
38 g