Warm glass noodle salad with turkey strips

Name: Warm glass noodle salad with turkey strips
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Glass noodles; 2 Peppers (e.g. yellow and red); 1 collar Spring onions; 100 g small shiitake mushrooms; 100 g Sweet peas; 100 g Mung bean seedlings; 3 TABLESPOONS roasted peanuts or cashews; 300 g Turkey escalope; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 lime; 4-5 Tbsp Soy sauce; 1 knife tip Sambal Oelek; 7-10 Tbsp Coriander or parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Glass noodles
2 Peppers (e.g. yellow and red)
1 collar Spring onions
100 g small shiitake mushrooms
100 g Sweet peas
100 g Mung bean seedlings
3 TABLESPOONS roasted peanuts or cashews
300 g Turkey escalope
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 lime
4-5 Tbsp Soy sauce
1 knife tip Sambal Oelek
7-10 Tbsp Coriander or parsley

Directions

1
Pour boiling water over the glass noodles and let them stand for 3-4 minutes (see package instructions). Drain.
2
Clean the peppers, spring onions, mushrooms and sugar snap peas, sort out the sprouts and wash everything. Cut paprika into strips, spring onions into rings. Turn out the mushroom stalks. Rub some salt off the nuts if necessary.
3
Roughly chop the nuts.
4
Wash the meat, dab dry and cut into strips. Sauté in hot oil. Season with salt and pepper. Place in a large bowl with pasta and nuts. Fry the vegetables, except the sprouts, in the frying fat for about 3 minutes, season.
5
Fry the sprouts briefly. Add to meat. Dissolve gravy with lime juice and soy sauce. Season to taste with Sambal Oelek. Mix everything and garnish.