Glass noodle salad with mangosteen

Name: Glass noodle salad with mangosteen
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g Glass noodles; 8 Mangosteen (500-600 g); 150 ml Chilli sauce for chicken; 4 TABLESPOONS Lime juice; 10-12 TABLESPOONS Soy sauce; 2-3 TABLESPOONS Oil; 250 g Mung bean sprouts; 200 g cooked, peeled crayfish tails; 1 (approx. 180 g) Roman salad heart; 3-4 Stem(s) Thai Basil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g Glass noodles
8 Mangosteen (500-600 g)
150 ml Chilli sauce for chicken
4 TABLESPOONS Lime juice
10-12 TABLESPOONS Soy sauce
2-3 TABLESPOONS Oil
250 g Mung bean sprouts
200 g cooked, peeled crayfish tails
1 (approx. 180 g) Roman salad heart
3-4 Stem(s) Thai Basil

Directions

1
Heat the water in a pot and let the glass noodles simmer for 3-5 minutes. Pour the noodles onto a sieve, quench, drain and cut them shorter. Cut the skin of the ##Mango##stane all around "at the equator" of the fruit without damaging the flesh. Lift off the upper half of the peel and now remove the segments from the lower half with a fork. Remove the large seeds in the thicker segments, the small seeds in the smaller segments can be eaten. Mix the chilli sauce, lime juice and 10 tbsp. soy sauce.
2
Heat the oil in a large frying pan, fry the sprouts for 1-2 minutes, turning them over. Add the sauce and mix with the sprouts. Then immediately mix with the glass noodles, mangosteens and crayfish. Leave to soak for 10-15 minutes. ##Salad## Clean, wash, drain and cut into fine strips. Wash basil, shake dry and pluck off the leaves. Mix salad and basil leaves into the glass noodle salad and season again with soy sauce
3
Waiting time approx. 10 minutes