Turkish rice noodle pan

Ingredients for 2 servings:

• 200 g veal escalope
• 150 g rice noodles, Turkish, Kritharaki or Risoni
• 350 g carrot(s)
• 200 g zucchini
• 200 ml veal stock or instant beef broth
• 1 tbsp tomato paste
• 1 lemon(s), juice
• 2 tbsp olive oil
• 2 tbsp crème fraîche
• 1 tsp cornstarch
• ½ tsp paprika powder, hot
• 50 g hard sheep’s milk cheese (Kasar Peynir) or Italian Pecorino
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cut the meat into thin strips and toss with the cornstarch and paprika. Peel the carrots, rinse and dry the zucchini, and coarsely grate both. Heat the oil in a large pan. Add the meat strips, pull them apart with two spatulas, and fry until light brown. Add the pasta and sauté briefly. Mix the veal stock, tomato paste, and lemon juice together and add to the pan. Cook uncovered for about 10 minutes, until the liquid has evaporated. Stir in the grated vegetables and crème fraîche and season with salt and pepper. Sprinkle with grated cheese before serving.