Summary

Ingredients

• 50 g lass noodles
• 150 g chicken breast fillet (s)
• 1 spring onion (s)
• 1 chilli pepper (s), red
• 1 piece (s) ginger, the size a hazelnut
• 1 handful peanuts (fresh if possible)
• 1 tablespoon oil (peanut or sesame oil)
• 1 tablespoon vinegar (rice vinegar)
• 2 tablespoon fish sauce
• 2 teaspoons sugar
• salt

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Instructions

1. Separate the glass noodles and run lukewarm water over them. They need at least 10 minutes until they become soft.
2. Cut the chicken breast fillet into small cubes (better too small than too big). Wash and clean the spring onions and cut away the dark green, cut the rest into fine rings. Wash the chilli pepper and cut off the stem, finely chop the pod. Peel the ginger and cut it first into wafer-thin slices, then into super-fine sticks. Chop the peanuts.
3. Put a pan that is not too small on the stove and let it get medium hot. Pour in the oil. Add the meat and cook, stirring, until it is white all over. Mix in the peanuts, ginger, chilli pepper and onion rings. Stir and fry for another 3 - 4 minutes over medium heat.
4. Drain the glass noodles well in a sieve and pour them into the pan, fry them briefly. Pour everything back into the bowl. Mix the vinegar, fish sauce and sugar well, then mix into the pasta. Salt and season to taste, maybe you need a little more vinegar and salt.
5. The salad tastes lukewarm or cold best, so leave it to stand. If it has become too dry, simply stir in water as needed.