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 1 hour.

2. 2

   In the meantime, roughly chop the nuts and roast them in a pan without fat until golden brown. Let them cool down on a flat plate. Clean the pepperoni, cut lengthwise, wash and remove the seeds.

3. 3

   Cut the pod into small pieces. Halve limes, squeeze juice. Wash coriander, shake dry and chop finely, except for approx. 4 stems. Pepperoni, lime juice, 2 tsp sesame oil, sugar, chilli sauce and 4 tbsp fish sauce and puree finely with the chopping stick.

4. 4

   Put glass noodles in a bowl and pour boiling water over them. Leave to stand for about 6 minutes. Drain glass noodles, rinse with cold water and drain. Peel carrots and cut them into long fine sticks.

5. 5

   Clean, wash and dry zucchini and sugar snap peas and cut into fine sticks. Halve, clean, wash and cut the peppers into small cubes. Mix vegetables with noodles and sauce. Cover and let it simmer for about 15 minutes.

6. 6

   Heat the oil in a coated pan. Remove the meat from the marinade and fry for 3-4 minutes, turning. Wash mint, shake dry and chop with half of the remaining coriander.

7. 7

   Fold the meat, nuts and herbs into the glass noodle salad. Season to taste with fish and chilli sauce, garnish with remaining coriander.

Nutrition Facts

KCAL
400 kcal

CARBS
37 g

FATS
17 g

PROTEINS
23 g