Summary

Ingredients

• 200 g lass noodles
• 2 bunch spring onion (s)
• 1 red pepper (s)
• 600 g tartare
• 4 tablespoon oil
• 8 tablespoon vegetable broth
• 6 tablespoon soy sauce, light
• 2 tablespoon sherry
• 4 tablespoon lemon juice
• 4 tablespoon chili sauce
• salt
• Cayenne pepper

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Instructions

1. Pour plenty of boiling water over the glass noodles in a bowl and let them soak.
2. Cut the spring onions into thin rings, the bell pepper into short strips. Finely dice the onions.
3. Heat 2 teaspoons of oil in a non-stick pan, fry the onions and tartar over a high heat while stirring until the tartar is brown and crumbly. Season with salt and pepper. Deglaze the roast with 3 tablespoons of water. Let the tartar cool down.
4. Pour glass noodles into a sieve and drain well. Cut into small pieces with kitchen scissors.
5. Mix the tartare, glass noodles and vegetables in a bowl.
6. For the marinade, stir together the vegetable stock, soy sauce, sherry, lemon juice, chilli sauce, a little salt, a little cayenne pepper and the remaining oil. Fold into the salad and marinate covered for at least 30 minutes at room temperature.
7. Before serving, season the glass noodle salad again with salt, cayenne pepper and a little lemon juice.
8. Salads with glass noodles sometimes get a little dry when standing because the noodles absorb liquid. In this case, just mix in some more broth.