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🍝 Spring Onion Parcels with Noodles

661 kcal · 30 min · 4 servings

Ingredients

• 10 large spring onions
• salt
• 400 g chicken breast fillet
• 1 handful sprouts
• pepper (from the mill)
• 2 tbsp light soy sauce
• 350 g fine rice noodles
• 2 chili peppers (red and green)
• 1 carrot
• 50 g peanuts
• 5 cm ginger
• 1 clove garlic
• 5 tbsp peanut oil
• 1 tbsp yellow curry paste
• 1 splash rice wine
• 1 untreated lemon (juice and zest)
• 1 tsp palm sugar
• 2 tbsp freshly cut Vietnamese mint

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Trim the ends of the onions.
3. 3. Finely chop the green leaves.
4. 4. Briefly boil the white parts of the onions in salted water.
5. 5. Immediately cool the boiled part under cold water.
6. 6. Let the white part drain well.
7. 7. Cut the onions lengthwise.
8. 8. Carefully peel off the outer, large leaves.
9. 9. Cut these leaves into strips about 12 centimeters long.
10. 10. Lay two or three strips slightly overlapping.
11. 11. Use this layer as a base.
12. 12. Rinse the chicken meat briefly.
13. 13. Pat the meat dry.
14. 14. Finely chop the meat.
15. 15. Mix the meat with the green onion pieces.
16. 16. Add the chopped spring onion greens.
17. 17. Season the mixture with salt.
18. 18. Season the mixture with pepper.
19. 19. Season the mixture with soy sauce.
20. 20. Distribute the meat mixture onto the onion leaves.
21. 21. Cook the noodles according to the package instructions.
22. 22. Wash the chili peppers.
23. 23. Remove the stems of the chili peppers.
24. 24. Slice the chili peppers with seeds into fine strips.
25. 25. Peel the carrot.
26. 26. Cut the carrot into fine strips.
27. 27. Finely chop the peanuts.
28. 28. Peel the ginger.
29. 29. Peel the garlic.
30. 30. Finely chop the ginger.
31. 31. Finely chop the garlic.
32. 32. Heat 2 tablespoons of oil in a wok.
33. 33. Briefly stir-fry the ginger, garlic, peanuts, carrots, and chili.
34. 34. Briefly fry the curry paste.
35. 35. Deglaze everything with the wine.
36. 36. Deglaze everything with the lemon juice.
37. 37. Add the lemon zest.
38. 38. Season the sauce with sugar.
39. 39. Season the sauce with salt.
40. 40. Heat the remaining oil in a non-stick pan.
41. 41. Fry the spring onion parcels until golden brown on all sides.
42. 42. Time: about 5 to 6 minutes.
43. 43. Distribute the drained noodles onto plates.
44. 44. Halve the parcels.
45. 45. Place the halved parcels on the noodles.
46. 46. Add the spice mixture.
47. 47. Garnish the dish with mint.
48. 48. Serve the dish.

Nutrition per serving

• kcal: 661
• Protein: 32 g · Fett/Fat: 20 g · Carbs: 85 g