{"id":5512,"date":"2014-01-26T18:53:20","date_gmt":"2014-01-26T18:53:20","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5512"},"modified":"2013-12-29T19:00:23","modified_gmt":"2013-12-29T19:00:23","slug":"nudeltopf-chinesisch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/01\/26\/nudeltopf-chinesisch\/","title":{"rendered":"Nudeltopf, Chinesisch"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g Glasnudeln
\n3 EL Sojasauce
\n1 St\u00fcck frischer Ingwer, gesch\u00e4lt und gehackt oder 1\/2 TL Ingwerpulver
\n2 EL Maisst\u00e4rke
\n250 g H\u00e4hnchenfleisch, geschnetzelt
\n1 Knoblauchzehe, gehackt
\n350 g Chinakohl, in Streifen
\n2 M\u00f6hren, in Scheiben geschnitten
\n150 g Kefen<\/a>
\n200 ml Gem\u00fcsebouillon
\n1 EL Tomatenmark
\n1 Spritzer Cayenne<\/p>\n

Zubereitung<\/strong>
\nNudeln in Salzwasser al dente kochen, mit kaltem Wasser kurz abschrecken, gut abtropfen lassen. Die Kochzeit h\u00e4ngt etwas von der Marke ab, sie liegt in der Regel um 10 Minuten.
\n2 Essl\u00f6ffel Sojasauce mit Ingwer und 1,5 Essl\u00f6ffel Maisst\u00e4rke vermischen, H\u00e4hnchenfleisch – mit K\u00fcchenpapier gut abgetrocknet – darin etwa 1\/4 Stunde marinieren lassen.
\nFleisch im hei\u00dfen \u00d6l allseitig anbraten ( 2 bis 3 Minuten), aus der Pfanne nehmen und beiseite legen.
\nKnoblauch und Gem\u00fcse kurz anbraten – sie m\u00fcssen al dente bleiben. 1\/2 Teel\u00f6ffel Maisst\u00e4rke mit 1 Essl\u00f6ffel Sojasauce mischen, mit dem Bouillon, Tomatenmark und Cayenne zu dem Gem\u00fcse geben, Fleisch ebenfalls.
\nAufkochen und etwa 2 Minuten k\u00f6cheln lassen. Abschmecken und Nudeln zugeben, gut vermischen, etwas warten, bis die Nudeln warm sind.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g Glasnudeln 3 EL Sojasauce 1 St\u00fcck frischer Ingwer, gesch\u00e4lt und gehackt oder 1\/2 TL Ingwerpulver 2 EL Maisst\u00e4rke 250 g H\u00e4hnchenfleisch, geschnetzelt 1 Knoblauchzehe, gehackt 350 g Chinakohl, in Streifen 2 M\u00f6hren, in Scheiben geschnitten 150 g Kefen 200 ml Gem\u00fcsebouillon 1 EL Tomatenmark 1 Spritzer Cayenne Zubereitung Nudeln in Salzwasser al … <\/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":[5,6,7],"tags":[9],"class_list":["post-5512","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-hauptgerichte","category-nudeln-und-co","tag-nudeln","item-wrap"],"yoast_head":"\nNudeltopf, 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