Cookadoo glass glass noodle salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the marinade, peel the ginger and garlic and chop both finely. Mix with 1 tsp sesame oil, soy sauce and 1 tbsp fish sauce. Wash the meat, dab dry and cut into thin slices. Mix the meat with the marinade, cover and chill for about 2 hours.

2. 2

   In the meantime, roughly chop the nuts and roast them in a pan without fat until golden brown. Take them out and let them cool down. Soak glass noodles in warm water for 10-15 minutes.

3. 3

   For the dressing, clean the pepperoni, cut lengthwise, remove seeds, wash and chop finely. Halve the limes and squeeze them. Finely puree the pepperoni, lime juice, 2 tsp sesame oil, sugar, chilli sauce and 4 tbsp fish sauce with a hand blender.

4. 4

   Drain the glass noodles in a sieve. Mix about 2⁄3 of the dressing with the noodles.

5. 5

   Peel and wash the carrots and cut them into fine sticks. Clean and wash the zucchini and sugar snap peas and cut them into very fine strips. Clean, wash and chop the peppers. Mix vegetables with noodles and the rest dressing.

6. 6

   Cover and leave to stand for about 15 minutes.

7. 7

   Wash coriander and mint, shake dry and chop finely. Heat the oil in a pan. Remove the meat from the marinade and fry in the hot pan for 3-4 minutes, turning. Add meat, nuts and herbs to the glass noodle salad.

8. 8

   Season to taste with fish and chilli sauce.

Nutrition Facts

KCAL
370 kcal

CARBS
37 g

FATS
13 g

PROTEINS
23 g