{"id":245,"date":"2008-10-20T06:08:00","date_gmt":"2008-10-20T05:08:00","guid":{"rendered":"http:\/\/fotoefornelli.com\/2008\/10\/tagliolini-wagamama\/"},"modified":"2010-07-04T13:33:17","modified_gmt":"2010-07-04T11:33:17","slug":"tagliolini-wagamama","status":"publish","type":"post","link":"https:\/\/fotoefornelli.com\/de\/2008\/10\/tagliolini-wagamama\/","title":{"rendered":"Wagamama-Currynudeln"},"content":{"rendered":"<p><\/p>\n<p><div style=\"text-align: center;\"><a title=\"tagliolini di wagamama von cuoche dell'altro mondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2956872893\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3039\/2956872893_438fb76a7a_o.jpg\" alt=\"tagliolini di wagamama\" width=\"500\" height=\"750\" \/><\/a><\/div>\n<p><a style=\"font-weight: bold;\" href=\"http:\/\/www.wagamama.com\/\"><\/a><\/p>\n<blockquote>\n<p><strong>Zutaten f\u00fcr 2 Personen:<\/strong><\/p>\n<ul>\n<li>3 EL \u00d6l (Oliven\u00f6l oder Sonnenblumen\u00f6l)<\/li>\n<li>150 g di H\u00e4hnchenbrustfile, in Streifen geschnitten<\/li>\n<li>1 kleine Zucchini, gew\u00fcrfelt<\/li>\n<li>1\/2 kleine Aubergine, gew\u00fcrfelt<\/li>\n<li>1 Knoblauchzehe, fein gehackt<\/li>\n<li>3 cm frische Ingwerwurzel, gerieben<\/li>\n<li>1 TL (oder EL wenn es extrascharf sein soll) gr\u00fcne Currypaste<\/li>\n<li>250 ml Gefl\u00fcgelfond oder Gem\u00fcsebr\u00fche<\/li>\n<li>175 ml Kokosmilch<\/li>\n<li>1 EL Fischsauce<\/li>\n<li>100 g <a href=\"http:\/\/farm3.static.flickr.com\/2031\/2957715976_9759e74322_o.jpg\">asiatische Eiernudeln<\/a><\/li>\n<li>Saft von 1 Limette<\/li>\n<li>etwas Koriandergr\u00fcn, gehackt<\/li>\n<li>Sesamsamen oder ungesalzene Erdnusskerne<\/li>\n<\/ul>\n<p>In einem Wok 1 EL \u00d6l erhitzen und das H\u00e4hnchenfleich darin 3-4 Minuten goldbraun braten. Herausnehmen un beiseitestellen.<br \/>\nDas restliche \u00d6l in den Wok geben und Zucchini und Aubergine darin 4 Minuten anbraten. Den Knoblauch und den Ingwer untermengen und die Currypaste zugeben. Br\u00fche, Kokosmilch und Fischsauce einr\u00fchren und 10 Minute bei schwacher Hitze k\u00f6cheln lassen. In der Zwischenzeit die Nudeln in Salzwasser al dente garen. Huhn und Nudeln in den Wok untermengen, mit Limettensaft abschmecken. Mit etwas Koriandergr\u00fcn und Sesamsamen oder Erdn\u00fcssen bestreuen und servieren.<\/p>\n<\/blockquote>\n<div style=\"text-align: center;\"><a title=\"tagliolini di wagamama von cuoche dell'altro mondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2957716298\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3278\/2957716298_5b74b23a19_o.jpg\" alt=\"tagliolini di wagamama\" width=\"420\" height=\"630\" \/><\/a><\/div>\n<p><span style=\"font-style: italic;\"><br \/>\n<\/span><\/p>\n<p>Leicht ver\u00e4ndert nach: wagamama &#8211; Rezepte aus der Nudelbar, Christian Verlag, S. 131<\/p>\n<p><!--more--><\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Zutaten f\u00fcr 2 Personen: 3 EL \u00d6l (Oliven\u00f6l oder Sonnenblumen\u00f6l) 150 g di H\u00e4hnchenbrustfile, in Streifen geschnitten 1 kleine Zucchini, gew\u00fcrfelt 1\/2 kleine Aubergine, gew\u00fcrfelt 1 Knoblauchzehe, fein gehackt 3 cm frische Ingwerwurzel, gerieben 1 TL (oder EL wenn es extrascharf sein soll) gr\u00fcne Currypaste 250 ml Gefl\u00fcgelfond oder Gem\u00fcsebr\u00fche 175 ml Kokosmilch 1 EL [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"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":[6,59],"tags":[147,118,101],"class_list":["post-245","post","type-post","status-publish","format-standard","hentry","category-cucina-asiatica-thai-giapponese-e-cinese","category-pasta","tag-coriandolo","tag-pollo","tag-spezie"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pRpOY-3X","_links":{"self":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/245","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/comments?post=245"}],"version-history":[{"count":0,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/245\/revisions"}],"wp:attachment":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/media?parent=245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/categories?post=245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/tags?post=245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}