636 kcal
37 g
69 g
24 g
74% RI
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Season the chicken breasts with the smoked paprika, cumin, powdered garlic, chili, salt and pepper.
Cook the chicken breasts at 200 °C for 10 minutes, then let them cool.
10 minRehydrate the rice vermicelli in boiling water for 5 minutes, then drain and rinse under cold water.
5 minFinely slice the red and white cabbage, then grate the carrots or cut them into sticks.
Prepare the sesame sauce according to the sub-recipe and set it aside.
Cut the cooled chicken into thin strips.
Divide the vermicelli, cabbage, carrots and chicken between two containers.
Add the sesame sauce, then sprinkle with mint, cilantro and peanuts.
Mix the sesame oil, soy sauce, maple syrup, rice vinegar, and sesame seeds.
Set the sauce aside until ready to use.
27% RI
4% RI
35% RI
20% RI
35% RI
127% RI
74% RI
25% RI
49% RI
38% RI
32% RI
68% RI
0% RI
22% RI
64% RI
16% RI
13/13 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.
