Summary
| Prep Time | 25 mins |
| Cook Time | 6 mins |
| Total Time | 31 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 100 g lass noodles
- 4 medium carrot (s)
- 1 tablespoon oil
- 3 spring onion (s)
- 10 cocktail tomatoes
- 0.5 ½ lime (s), the juice
- 1 tablespoon sugar, brown
- 0.5 teaspoon ½ chili paste
- 1 tablespoon soy sauce, light
- 1 teaspoon sesame oil
- 1 tablespoon fish sauce
- coriander green
Print Recipe
Pin Recipe Instructions
- Soak the glass noodles. Drain the water and cut the pasta once with scissors. Cut the carrots into thin slices.
- Heat the oil in a wok and fry the carrot slices for approx. 3 minutes while stirring. Add a little water and fry gently for another 3 minutes (the carrots should still have a bite) until the water has almost evaporated. Now turn down the heat.
- Cut the spring onion into 1 cm strips. Halve the tomatoes. Mix all ingredients well in the wok. Season to taste with the lime juice, chili paste, sugar, sesame oil, soy and fish sauce.
- For the original taste, chop a stalk of coriander and pour over the salad.
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