Asian noodle salad

Name: Asian noodle salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Carrots; 1 Stalk leek (leek); 1 l Oil; 150 g Deep-sea crab meat; 7-10 Tbsp Juice of 3 limes; 100 g Asian glass noodles; 3 TABLESPOONS Soy sauce; 1 TEASPOON Sambal Oelek; 2 TABLESPOONS Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 2 TABLESPOONS Sesame Oil; 7-10 Tbsp Lime and coriander green; 7-10 Tbsp Kitchen paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Carrots
1 Stalk leek (leek)
1 l Oil
150 g Deep-sea crab meat
7-10 Tbsp Juice of 3 limes
100 g Asian glass noodles
3 TABLESPOONS Soy sauce
1 TEASPOON Sambal Oelek
2 TABLESPOONS Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
2 TABLESPOONS Sesame Oil
7-10 Tbsp Lime and coriander green
7-10 Tbsp Kitchen paper

Directions

1
Clean and wash the carrots and cut them into fine sticks. Clean, wash and cut the leek into fine strips. Heat the oil in a wide pot. Wash the crabs, dab dry and sprinkle with the juice of one lime. Cut the noodles with a pair of scissors into strips of approx. 5 cm, fry in hot oil in 4 portions one after the other for 4-5 minutes.
2
Drain well on kitchen paper. In the meantime, mix soy sauce, remaining lime juice, sambal oelek, honey, salt, pepper and cayenne pepper. Whip sesame oil into the mixture. Mix noodles, carrots, leek and prawns, pour vinaigrette over it and serve in a bowl with lime wheels and coriander greens as desired
3
Preparation time approx. 30 minutes