{"id":2904,"date":"2011-10-18T17:30:13","date_gmt":"2011-10-18T17:30:13","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2904"},"modified":"2011-10-18T17:30:13","modified_gmt":"2011-10-18T17:30:13","slug":"chiang-mai-nudel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/18\/chiang-mai-nudel\/","title":{"rendered":"Chiang Mai Nudel"},"content":{"rendered":"

Zutaten<\/strong>
\n2 EL \u00d6l
\n3 Knoblauchzehen; gehackt
\n3 Schalotten; gehackt
\n1 l Kokosmilch
\n2 EL Currypulver
\n1 EL Rote Currypaste
\n250 g Rindfleisch
\n125 ml Fischsosse
\n60 g Zucker
\n1\/2 TL Kurkuma
\n1 EL Limettensaft
\n750 ml Wasser
\n200 g Eiernudeln (ba mee)
\n1 Fr\u00fchlingszwiebel
\n1 EL Korianderbl\u00e4tter, gehackt
\nzum Garnieren <\/em>
\n1,5 Limette; in Spalten – geschnitten
\n100 g Eingelegter chin. Senfkohl – in Scheiben geschnitten<\/p>\n

Zubereitung<\/strong>
\nEinen grossen Topf erhitzen und das \u00d6l hinzuf\u00fcgen. Im heissen \u00d6l den Knoblauch und die Schalotten unter R\u00fchren ca. 30 Minuten braten. Dann Kokosmilch, Curry, rote Currypaste und das in 2,5 cm grosse W\u00fcrfel geschnittene Rindfleisch hinzugeben.
\nZum Kochen bringen, auf mittlerer Temperatur herunterschalten und alles ungef\u00e4hr 30 Minuten k\u00f6cheln lassen. Fischsosse, Zucker, Kurkuma und Limettensaft unterr\u00fchren und die Zutaten noch 10 Minuten leise k\u00f6cheln lassen.
\nIn einem mittelgrossen Topf das Wasser zum Kochen bringen. Die frischen Nudeln hinzuf\u00fcgen und 1 Minute kr\u00e4ftig kochen lassen. Die Nudeln in eine Serviersch\u00fcssel geben und die Currymischung dar\u00fcber giessen. Mit Fr\u00fchlingszwiebeln und Korianderbl\u00e4ttern bestreuen und mit den Limettenscheiben und dem Senfkohl garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 EL \u00d6l 3 Knoblauchzehen; gehackt 3 Schalotten; gehackt 1 l Kokosmilch 2 EL Currypulver 1 EL Rote Currypaste 250 g Rindfleisch 125 ml Fischsosse 60 g Zucker 1\/2 TL Kurkuma 1 EL Limettensaft 750 ml Wasser 200 g Eiernudeln (ba mee) 1 Fr\u00fchlingszwiebel 1 EL Korianderbl\u00e4tter, gehackt zum Garnieren 1,5 Limette; in Spalten … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,6],"tags":[9],"class_list":["post-2904","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-hauptgerichte","tag-nudeln","item-wrap"],"yoast_head":"\nChiang Mai Nudel<\/title>\n<meta name=\"description\" content=\"- Chiang Mai Nudel\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/18\/chiang-mai-nudel\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chiang Mai Nudel\" \/>\n<meta property=\"og:description\" content=\"- Chiang Mai Nudel\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/18\/chiang-mai-nudel\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-10-18T17:30:13+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chiang-mai-nudel\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chiang-mai-nudel\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Chiang Mai Nudel\",\"datePublished\":\"2011-10-18T17:30:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chiang-mai-nudel\\\/\"},\"wordCount\":172,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Nudeln\"],\"articleSection\":[\"Asiatisch\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chiang-mai-nudel\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chiang-mai-nudel\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chiang-mai-nudel\\\/\",\"name\":\"Chiang Mai Nudel\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-10-18T17:30:13+00:00\",\"description\":\"- Chiang Mai Nudel\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chiang-mai-nudel\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chiang-mai-nudel\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chiang-mai-nudel\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Chiang Mai Nudel\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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