Noodles Sautéed with VealTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 12 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:113 kcal
Proteins:8 g
Fats:7.4 g
Carbohydrate:4.4 g
Fibers:1 g
Sugar:1.5 g
Cholesterol:111.7 mg
Sodium:151.6 mg
Calcium:42.7 mg
Energy:309 kcal
Proteins:22 g
Fats:20.1 g
Carbohydrate:12 g
Fibers:2.7 g
Sugar:4.2 g
Cholesterol:305.4 mg
Sodium:414.3 mg
Calcium:116.8 mg
SIMILAR RECIPES
Poached Veal Shanks with Spring Vegetables
Glazed loin of veal, jardinière of vegetables
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Veal Chops with Zucchini "Noodles"
Milk-Fed Veal Chop with Roasted and Grilled Lettuces
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
200
g
veal (plate or round)
250
g
chinese egg noodles
6
shiitake mushrooms
100
g
bean sprouts
1/2
red pepper
1/2
yellow pepper
2
spring onions
1
clove of garlic, chopped
5
ml
fresh ginger, peeled and chopped
15
ml
sesame seeds
30
ml
sesame oil
15
ml
soy sauce
15
ml
rice vinegar
10
chives
salt and pepper
METHOD
- Cut the meat into cubes. Slice the onions, keeping on one-third of the green stalks. Slice the shiitakes and dice the peppers.
- Bring a pot of water to the boil. Off the heat, add the noodles and cover. Let swell for 5 minutes and drain.
- Heat a skillet with 1 tbsp. sesame oil, add the cubed meat, garlic and ginger. Sauté, then add the onions, peppers and sesame seeds. Stir fry for 5 minutes over high heat. Add the bean sprouts and noodles and cook 2 minutes longer, stirring constantly.
- In a bowl, combine 1 tbsp. sesame oil, the soy sauce, rice vinegar, 1/2 tsp. salt, chives and pepper. Pour over the sautéed noodles and cook 1 minute longer, stirring. Serve very hot.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
A dish from Asia. Use veal plate or round.
