Summary

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

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Instructions

1. Soak the glass noodles. Drain the water and cut the pasta once with scissors. Cut the carrots into thin slices.
2. 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.
3. 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.
4. For the original taste, chop a stalk of coriander and pour over the salad.