Peel garlic and chop very finely. Heat the oil in a pan. Fry the chopped garlic over medium heat for about 6 minutes until crumbly. Fry the garlic briefly. Stir in Teriyaki sauce. Season with salt and pepper.
Pour boiling water over glass noodles and let them swell for about 5 minutes. Drain, drain well and cut with scissors 8-10 cm long.
Clean and wash the peppers and cut them into fine strips. Leek onions clean, wash and in fine rings cut. Wash coriander, shake dry and pluck leaves from the stems.
For the dressing, clean and wash the chilli and cut it into fine rings with seeds. Peel ginger and grate finely. Squeeze lime. Mix the lime juice, soy sauce, chilli, ginger and 2-3 tsp. sugar.
Add sesame oil.
Mix minced meat, noodles, paprika, spring onions, coriander and dressing. Leave to stand for at least 30 minutes. Arrange glass noodle salad.