[et_pb_section bb_built=”1″ admin_label=”Hero” custom_padding_last_edited=”off|desktop” _builder_version=”3.17.6″ use_background_color_gradient=”on” background_color_gradient_start=”rgba(0,0,0,0.75)” background_color_gradient_end=”rgba(0,0,0,0.2)” background_color_gradient_direction=”90deg” background_color_gradient_overlays_image=”on” background_image=”https:\/\/kalettes.hlo.design\/wp-content\/uploads\/2018\/11\/LBC-Kalettes-80.jpg” custom_padding=”10%||10%|” next_background_color=”#ffffff”][et_pb_row custom_width_px=”1920px” custom_padding=”|||” _builder_version=”3.0.105″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” animation_style=”zoom” animation_intensity_zoom=”4%”][et_pb_column type=”4_4″][et_pb_text admin_label=”Title” _builder_version=”3.17.6″ header_font=”Cormorant Garamond|700|||||||” header_font_size=”64px” header_line_height=”1.3em” background_layout=”dark” max_width=”600px” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”30%” animation_starting_opacity=”100%”]<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_font_size=”24px” text_line_height=”1.8em” background_layout=”dark” max_width=”600px” animation_style=”fold” animation_direction=”bottom” animation_delay=”50ms” animation_intensity_fold=”30%” animation_starting_opacity=”100%”]<\/p>\n
Ramen ist die chinesische Variante von Nudeln, und wir wissen, dass es kaum m\u00f6glich ist, mit Essen aufzuh\u00f6ren, wenn man mit diesem herrlichen Gericht angefangen hat. Es steht Ihnen frei, je nach Wahl Flei\u00df hinzuzuf\u00fcgen, wenn Sie das wollen. Aber ohne Fleisch ist das Rezept wenigstens genauso gut!<\/p>\n<\/div>\n
[\/et_pb_text][et_pb_button button_text=”So machen Sie es ” button_alignment=”left” _builder_version=”3.17.6″ custom_button=”on” button_text_size=”14px” button_bg_color=”#ff7864″ button_border_width=”8px” button_border_color=”#ff7864″ button_border_radius=”0px” button_font=”Montserrat|500||on|||||” button_use_icon=”off” background_layout=”dark” custom_margin=”25px|||” animation_style=”fold” animation_direction=”bottom” animation_delay=”250ms” animation_intensity_fold=”30%” animation_starting_opacity=”100%” button_text_size__hover_enabled=”off” button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_text_color__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_border_width__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_border_color__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_border_radius__hover_enabled=”off” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_letter_spacing__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”off” button_two_letter_spacing__hover_enabled=”off” button_bg_color__hover_enabled=”off” button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off” button_url=”#hoe” \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”About Recipe” custom_padding_last_edited=”on|desktop” _builder_version=”3.17.6″ background_size=”initial” custom_padding=”90px|0px|90px|0px” custom_padding_tablet=”||0px|” prev_background_color=”#000000″ next_background_color=”#000000″][et_pb_row use_custom_gutter=”on” gutter_width=”1″ custom_padding=”|||” custom_margin=”|||” _builder_version=”3.0.105″][et_pb_column type=”1_4″][et_pb_text _builder_version=”3.17.6″ text_font=”Montserrat||||||||” text_font_size=”16px” header_4_font=”Montserrat|600|||||||” header_4_font_size=”16px” border_width_all=”1px” border_color_all=”#ededed” custom_padding=”40px|50px|40px|50px”]<\/p>\n
4<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_text _builder_version=”3.17.6″ text_font=”Montserrat||||||||” text_font_size=”16px” header_4_font=”Montserrat|600|||||||” header_4_font_size=”16px” border_width_all=”1px” border_color_all=”#ededed” custom_padding=”40px|50px|40px|50px”]<\/p>\n
1 Stunde u. 40 Min<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_text _builder_version=”3.17.6″ text_font=”Montserrat||||||||” text_font_size=”16px” header_4_font=”Montserrat|600|||||||” header_4_font_size=”16px” border_width_all=”1px” border_color_all=”#ededed” custom_padding=”40px|50px|40px|50px”]<\/p>\n
durchschnittlich <\/span><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_text _builder_version=”3.0.105″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1″ text_font_size=”16px” header_font=”||||||||” header_4_font=”Montserrat|600|||||||” header_4_font_size=”16px” border_width_all=”1px” border_color_all=”#ededed” custom_padding=”40px|50px|40px|50px”]<\/p>\n Lunch of ontbijt<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding=”||0px|” custom_margin=”|||” _builder_version=”3.17.6″][et_pb_column type=”4_4″][et_pb_text admin_label=”Title” _builder_version=”3.17.6″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” text_line_height=”2.8em”]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.105″][et_pb_column type=”1_3″][et_pb_text _builder_version=”3.17.6″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1e” text_font_size=”16px” ul_line_height=”2em” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”Instructions” _builder_version=”3.17.6″ background_image=”https:\/\/kalettes.hlo.design\/wp-content\/uploads\/2018\/11\/Background-03.jpg” custom_padding=”45px||45px||true|false” prev_background_color=”#ffffff” next_background_color=”#ffffff” module_id=”hoe”][et_pb_row custom_padding=”|||” custom_padding_tablet=”|||” custom_padding_last_edited=”off|desktop” _builder_version=”3.0.105″ custom_margin_last_edited=”off|desktop”][et_pb_column type=”4_4″][et_pb_text admin_label=”Title” _builder_version=”3.17.6″ header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” text_orientation=”center” custom_margin=”||15px|” animation_style=”fade” header_line_height=”1.9em”]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Instructions Row” custom_padding=”|||” custom_margin=”|||” _builder_version=”3.0.105″][et_pb_column type=”1_2″][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n Um die Bouillon zu machen, haben Sie die Knoblauchzehen zu trennen und zu sch\u00e4len, sch\u00e4len Sie zudem die Zwiebel und schneiden Sie diese grob.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n Erhitzen Sie einen Schuss \u00d6l in einem gro\u00dfen Topf auf einem mittelhohen Feuer, erhitzen Sie w\u00e4hrend 30 Minuten oder bis sie s\u00fc\u00df und klebrig sind langsam den Knoblauch und die Scheiben geschnittene Zwiebel – halten Sie w\u00e4hrend der ersten 20 Minuten den Deckel auf dem Topf, um alle Fl\u00fcssigkeit zu behalten, entfernen Sie w\u00e4hrend der letzten 10 Minuten den Deckel, damit sie ein bisschen Luft bekommen k\u00f6nnen.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n F\u00fcgen Sie dem Inhalt des Topfes 2 Liter Wasser hinzu. Beginnt das Wasser zu kochen, lassen Sie bei langsamem Feuer den Inhalt dann 20 Minuten schmoren.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” locked=”off”]<\/p>\n W\u00e4rmen Sie den Ofen bei 120 \u00baC \/ Gas \u00bc vor.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” locked=”off” inline_fonts=”Georgia”]<\/p>\n Waschen Sie die Kalettes\u00ae, trennen Sie die Bl\u00e4tter und trocknen Sie diese gr\u00fcndlich, legen Sie ein Drittel der Bl\u00e4tter in ein niedriges Backblech (dies sorgt daf\u00fcr, dass sie trocknen).<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n Mischen Sie die Kalettes\u00ae mit einem Schuss \u00d6l und verteilen Sie die Bl\u00e4tter, damit sie sich nicht \u00fcberlappen. R\u00f6sten Sie diese w\u00e4hrend 25 Minuten oder bis sie knusprig sind und behalten Sie die Farbe.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n Sieben Sie die Bouillon durch ein Sieb und pressen Sie die Zwiebel und den Knoblauch mit einem gro\u00dfen Metalll\u00f6ffel, um den Geschmack in den Topf zur\u00fcckzubringen.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n Mischen Sie die beiden Miso-Pastas und die Tahini mit ein bisschen Bouillon in einer kleinen Schale, um alles aufzul\u00f6sen. R\u00fchren Sie den Inhalt im Haupttopf zur\u00fcck und bringen Sie es mit Sojaso\u00dfe und Mirin auf Geschmack. Halten Sie die Bouillon warm, bis alles andere fertig ist.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n Blanchieren Sie die restlichen Kalette\u00ae-Bl\u00e4tter w\u00e4hrend 1 bis 2 Minuten in der Bouillon. Entfernen Sie diese mit einer Zange und legen Sie die H\u00e4lfte beiseite \u2013 es ist perfekt, wie es ist. Die andere H\u00e4lfte wird mit Essig eingeweckt.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n Wenn die H\u00e4lfte der Kalettes, die wir in Essig einwecken werden, k\u00fchl genug f\u00fcr die Verarbeitung ist, kneifen Sie dann den ganzen Saft in die Bouillon und legen Sie die Bl\u00e4tter in eine Schale.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n Mischen Sie die Kalettes\u00ae mit dem Zucker, Essig und einer Prise Seesalz, schneiden Sie diese fein und f\u00fcgen Sie den roten Pfeffer hinzu.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n Schneiden Sie die Pilze in grobe St\u00fccke und backen Sie diese w\u00e4hrend etwa 10 Minuten oder bis sich keine Fl\u00fcssigkeit mehr freisetzt in einer Bratpfanne.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n Gie\u00dfen Sie die Teriyaki und einen Schuss \u00d6l zu den Pilzen und halten Sie diese w\u00e4hrend 6 bis 8 Minuten oder bis sie die ganze Fl\u00fcssigkeit aufgenommen haben und sie dunkel und gl\u00e4nzend sind in der Pfanne. Kochen Sie den Instruktionen auf dem P\u00e4ckchen zufolge die Nudeln in der Bouillon.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n R\u00f6sten Sie die Sesamsamen in einer trockenen Bratpfanne.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia”]<\/p>\n Verteilen Sie die Nudeln und die Bouillon \u00fcber die vier Schalen – zusammen mit den Pilzen, eingeweckten Kalettes\u00ae, blanchierten\u00ae Kalettes und zuletzt den knusprigen Kalettes\u00ae.<\/p>\n Streuen Sie die ger\u00f6steten Samen \u00fcber die Kalettes\u00ae. Servieren Sie mit Chiliso\u00dfe und ger\u00f6stetem Sesam\u00f6l, um das Gericht zu besprengen.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”Recipes” _builder_version=”3.17.6″ background_size=”initial” custom_padding=”45px||45px|” prev_background_color=”#000000″ next_background_color=”#3a126b”][et_pb_row custom_margin=”|||” _builder_version=”3.0.105″][et_pb_column type=”4_4″][et_pb_text admin_label=”Title” _builder_version=”3.17.6″ header_2_font=”Cormorant Garamond|500|||||||” header_2_text_color=”#1e1e1e” header_2_font_size=”36px” text_orientation=”center” custom_margin=”||15px|” animation_style=”fade”]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Trending Recipes Row” _builder_version=”3.17.6″ saved_tabs=”all” locked=”off”][et_pb_column type=”1_3″][et_pb_blurb title=”Kalettet\u00ae ‘Hush Puppies'” image=”https:\/\/kalettes.com\/wp-content\/uploads\/2018\/11\/Recept_03.jpg” _builder_version=”3.17.6″ header_level=”h1″ header_font=”Catamaran|||on|||||” header_font_size=”24px” body_font=”Montserrat|500|||||||” body_font_size=”13px” body_line_height=”1.8em” border_color_all_image=”rgba(0,0,0,0)” text_orientation=”center” animation_style=”fade” url=”https:\/\/www.kalettes.com\/de\/homepage\/rezepte\/kalette-hush-puppies\/” link_option_url=”https:\/\/www.kalettes.com\/de\/homepage\/rezepte\/kalette-hush-puppies\/”]<\/p>\n Gehe zum Rezept<\/a><\/span><\/p>\n [\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″][et_pb_blurb title=”kalette\u00ae Pesto” image=”https:\/\/kalettes.com\/wp-content\/uploads\/2018\/11\/Recept_01.jpg” _builder_version=”3.17.6″ header_level=”h3″ header_font=”Catamaran|||on|||||” header_font_size=”24px” body_font=”Montserrat|500|||||||” body_font_size=”13px” body_line_height=”1.8em” text_orientation=”center” animation_style=”fade” url=”https:\/\/www.kalettes.com\/de\/homepage\/rezepte\/kalette-pesto\/” link_option_url=”https:\/\/www.kalettes.com\/de\/homepage\/rezepte\/kalette-pesto\/”]<\/p>\nMoment<\/h4>\n
Zutaten Kalette\u00ae & mixed mushroom ramen<\/span><\/h4>\n
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Wie dieses Gericht gemacht werden soll!<\/h3>\n
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Weitere Rezepte<\/h4>\n