Vermicelli
Salade thaïlandaise aux Vermicelles
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300g Vermicelli
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600g of chicken breasts
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4 tablespoon soy sauce
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60ml sweet chilli sauce
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1 tablespoon olive oil
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2 carrots
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1 cucumber
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Salt
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Pour la sauce : 1
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gingembre frais 1
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1. Throw the pasta into salted boiling water for 7 minutes.
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2. Mix the soy sauce and the sweet chilli sauce and use the mixture to marinate the chicken breasts for at least two hours.
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4. Preheat the oven to 180 °C.
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5. Put a tablespoon of oil in a pan and sear the marinated meat.
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6. Place the prepared chicken breast in a baking tray and bake for about 6 minutes.
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7. Peel the carrot and cut it into stripes. Cut the cucumber in half, remove the seeds with a spoon and slice thinly.
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8. Remove the meat from the oven and slice thinly. Arrange the pasta in plates, add the vegetables and meat and top with the rest of the sauce.
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