Summary

Ingredients

• 200 g lass noodles
• 75 g soy shredded meat
• 3 teaspoons sugar
• 2 teaspoons ginger
• 1 teaspoon Garam Masala, ground
• 2 clove (s) garlic, chopped
• 2 chilli pepper (s)
• 2 carrot (s)
• 1 bunch spring onion (s)
• 1 bunch coriander
• 1 handful peanuts

For the dressing:

• 8 tablespoon lime juice
• 6 tablespoon soy sauce
• 4 tablespoon chili sauce
• 2 tablespoon vegetable oil

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Instructions

1. Chop the peanuts and fry them in a small pan without fat, then set aside. Bring the soy slices to the boil according to the instructions on the packet and drain. Pour boiling water over glass noodles and let steep for 5 minutes. Then pour off and drain. Thinly slice the spring onion and chilli. Chop the coriander, dice the carrots.
2. Heat some vegetable oil in a pan, add soy meatballs and diced carrots and fry until crispy. Stir in garam masala, garlic and ginger. Add sugar and let everything caramelize briefly.
3. Put glass noodles and soy mince in a large bowl. Mix in the spring onions, chili peppers, the sauce ingredients and half of the coriander. Put everything in bowls and garnish with the remaining coriander and peanuts.