Glass noodle salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the carrots and peppers. Slice the carrots into sticks and cut the peppers into fine strips. Peel ginger and garlic. Dice ginger finely, press garlic through a garlic press. Squeeze limes and measure 3 tablespoons of juice.

2. 2

   Heat peanut oil in a frying pan, briefly sauté garlic and ginger in it. Add the carrots and peppers and fry for 3-4 minutes, turning them over. Deglaze with soy sauce and lime juice, stir in frozen peas and remove from heat. Season with Sambal Oelek and possibly some more soy sauce. Heat a large pot of water and cook the glass noodles in it for 3-5 minutes. Drain, place briefly in a bowl of cold water and drain on a sieve. Cut the glass noodles shorter and put them into a bowl with the marinated vegetables. Wash the coriander, shake dry and chop finely. Add the coriander to the pasta salad and mix well.

3. 3

   Heat a large pot of water and cook the glass noodles in it for 3-5 minutes. Drain, place briefly in a bowl of cold water and drain on a sieve. Cut the glass noodles shorter and put them into a bowl with the marinated vegetables. Wash the coriander, shake dry and chop finely. Add the coriander to the pasta salad and mix well. Let the salad stand for about 30 minutes and season again with soy sauce and Sambal Oelek

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
110 kcal

CARBS
13 g

FATS
5 g

PROTEINS
3 g