Surimi Noodles

Noodle dishes are always a good idea!

(*) Surimi is finger-length, chunky, absolutely boneless fish meat and tastes little like fish, more like crab. It is a little bit more expensive, but tastes good even for small fish muffins.

Make ribbon noodles al dente in enough salted water, transfer to a colander and rinse when cool.

Rinse and peel the carrots and slice them into small strips with an asparagus peeler or slicer. Sauté lightly in hot fat, season with salt, season with pepper and add a few spoonfuls of water.

Cut surimi sticks into small pieces, add to carrots with whipped cream and lemongrass, season with salt and pepper. Simmer gently for about 3 minutes, then toss the tagliatelle in the sauce.

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