Lukewarm glass noodle spring salad

Name: Lukewarm glass noodle spring salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 walnut-sized piece Ginger; 300 g green asparagus; 1/2 bunch Spring onions; 1 small onion; 200 g nouilles fines en verre; 7-10 Tbsp Salt; 1/2 pot Coriander; 4 TABLESPOONS Oil; 400 g mixed minced meat; 1/2-1 TEASPOON Garam Masala; 7-10 Tbsp Pepper; 1 Lime; 4 TABLESPOONS Fish sauce; 1/2 dried chili flakes; 1/2 TEASPOON Honey

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 walnut-sized piece Ginger
300 g green asparagus
1/2 bunch Spring onions
1 small onion
200 g nouilles fines en verre
7-10 Tbsp Salt
1/2 pot Coriander
4 TABLESPOONS Oil
400 g mixed minced meat
1/2-1 TEASPOON Garam Masala
7-10 Tbsp Pepper
1 Lime
4 TABLESPOONS Fish sauce
1/2 dried chili flakes
1/2 TEASPOON Honey

Directions

1
Peel and finely chop the ginger. Wash asparagus, cut off woody ends. Use an asparagus peeler to cut or slice the stalks lengthwise into thin slices. Wash and clean spring onions and cut into rings. Peel onion and chop finely.
2
Put glass noodles in a bowl, pour boiling water over them and let them stand for about 10 minutes. Blanch asparagus strips in boiling salted water for 1-2 minutes, drain and rinse under cold water. Wash the coriander, shake dry and chop the upper 1/3 of the stems coarsely.
3
Heat 1 tablespoon of oil in a frying pan. Fry the minced meat for about 5 minutes until crumbly. Add ginger and onion about 2 minutes before the end of the cooking time. Dust the minced meat with Garam Masala and fry briefly. Season with salt and pepper and place in a bowl. Pour the noodles into a sieve and drain well.
4
Halve the lime, squeeze the juice. Mix fish sauce, lime juice, chilli and honey, fold in 3 tablespoons of oil. Season dressing with salt and pepper. Add dressing, asparagus and minced meat to the glass noodles and mix well. Fold in coriander and spring onions and season again. Keep salad cold until serving.