Summary

Ingredients

• 200 g lass noodles, wide
• 300 g carrot (s)
• 1 half a cucumber (s)
• 5 spring onion (s)
• 1 small zucchini
• some mushrooms
• 400 g minced meat
• 8 tablespoon lemon juice or lime juice
• 6 tablespoon chili sauce, sweet sheep
• 5 tablespoon soy sauce
• 2 tablespoons oil
• 1 piece (s) fresh ginger
• rice vinegar or balsamic vinegar
• sugar, brown
• coriander green
• salt and pepper

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Instructions

1. Cook glass noodles according to package instructions, rinse and drain. If necessary shorten with kitchen scissors.
2. Wash or clean vegetables.
3. Roughly grate the carrots and cucumber or cut into fine strips. Cut the spring onions into rings or pieces.
4. Quarter the zucchini and cut into slices. Quarter the mushrooms.
5. Add the carrots, cucumber and spring onions to the glass noodles. Mix.
6. Fry the minced meat in a pan with a little oil until crumbly. Season with salt and pepper and add to the pasta.
7. Briefly fry the zucchini and mushrooms in the remaining frying fat (add a little oil if necessary). Add to the glass noodles. Mix the whole thing well.
8. Make a marinade from the lemon juice, the chilli sauce, the soy sauce, the oil, the ginger and possibly the vinegar. Possibly add brown sugar (to taste).
9. Season the sauce quite strong. My information is only a guideline, depending on your taste the ingredients may vary in their quantities.
10. Mix the marinade with the glass noodles. Season the whole thing again and let it steep for a few hours in the refrigerator. Then taste again if necessary (the pasta absorbs a lot of taste!)
11. Sprinkle with the coriander leaves before serving.
12. This salad is also ideal for using leftover vegetables from the refrigerator. You can actually use anything e.g., paprika, Chinese cabbage, corn Simply replace the other vegetable ingredients with the leftovers.