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🍽️ Crispy Schnitzel Strips on Glass Noodles with Peanuts

600 kcal · 30 min · 4 servings

Ingredients

• Pork shoulder schnitzel 400 g
• Red onions 1 pc.
• Spring onions 1 bunch
• Limes 1 pc.
• Soy sauce 2 tbsp
• Sugar 1 tbsp
• Salt pinch
• Carrots 2 pc.
• Cucumbers 1 pc.
• Mini romaine lettuce 2 pc.
• Glass noodles 300 g
• Oil 2 tbsp
• Peanuts 4 tbsp
• Black pepper pinch

Instructions

1. 1. Rinse the schnitzel under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into very thin strips.
4. 4. Halve the onion and remove the skin.
5. 5. Slice the onion into thin strips.
6. 6. Wash the spring onions and let them drain.
7. 7. Cut the white and green parts of the spring onions into fine rings separately.
8. 8. Halve the lime.
9. 9. Squeeze the juice from the lime.
10. 10. Put one tablespoon of lime juice, soy sauce, and sugar into a bowl.
11. 11. Mix the marinade ingredients well together.
12. 12. Add the meat, onion strips, and white spring onion rings to the marinade.
13. 13. Mix everything well and set the bowl aside.
14. 14. Peel the carrots.
15. 15. Wash the cucumber.
16. 16. Cut off the ends of the carrot and cucumber.
17. 17. Slice both vegetables into thin strips using a peeler.
18. 18. Separate the outer leaves of the romaine lettuce if necessary.
19. 19. Thinly slice off the hard core at the bottom of the lettuce head.
20. 20. Wash the lettuce and shake it dry thoroughly.
21. 21. Halve the lettuce lengthwise.
22. 22. Cut the lettuce into fine strips.
23. 23. Chop the peanuts coarsely.
24. 24. Bring about one liter of salted water to a boil in a pot.
25. 25. Add the glass noodles to the boiling water.
26. 26. Let the noodles steep on low heat for about four minutes.
27. 27. Remove one cup of the cooking water and set it aside.
28. 28. Pour the noodles into a colander and let them drain.
29. 29. Heat the oil in a frying pan on the highest setting.
30. 30. Take the meat out of the marinade.
31. 31. Fry the meat in the hot oil for about two minutes on high heat.
32. 32. Reduce the heat.
33. 33. Add the remaining marinade and the green spring onion rings to the pan.
34. 34. Cook everything on low heat for about two minutes with the lid on.
35. 35. Put the meat, prepared vegetables, and glass noodles into a large bowl.
36. 36. Mix all ingredients well together.
37. 37. Season the salad with some lime juice, salt, pepper, and sugar.
38. 38. Add one to two tablespoons of the reserved cooking water if necessary.
39. 39. Plate the glass noodle salad.
40. 40. Top the salad with the fried schnitzel strips.
41. 41. Sprinkle the dish with the chopped peanuts.

Nutrition per serving

• kcal: 600
• Protein: 30 g · Fett/Fat: 25 g · Carbs: 60 g