Summary

Ingredients

• 80 g lass noodles
• 3 tablespoon lime juice
• 2 tablespoon chilli sauce, sweet and hot
• 2 tablespoon soy sauce
• oil
• 20 g iner root
• 150 g carrot (s)
• 120 g cucumber (s) (mini cucumber)
• 2 spring onion (s)
• 200 g round meat, seasoned
• 0.5 ½ bunch coriander greens
• 2 tablespoon peanuts, roasted
• 0.5 tablespoon ½ peanuts, salted

Print Recipe Pin Recipe

Instructions

1. Cook glass noodles according to package instructions. In the meantime, stir together the lime juice, chilli sauce, soy sauce and 1 tablespoon of oil. Peel the ginger thinly, then grate or finely chop it and stir into the sauce. Drain, rinse and drain pasta. Cut into bite-sized pieces with scissors and mix with the sauce.
2. Clean and peel the carrots. Clean the mini cucumber. Roughly grate both. Clean the spring onions and cut the white and light green diagonally into fine rings. Mix the carrots, cucumber and spring onions with the noodles.
3. Roughly pluck the mince. Heat 1 tablespoon of oil in a non-stick pan, fry the ground meat until light brown and mix with the pasta.
4. Pick off the coriander leaves and mix in. Chop the peanuts and sprinkle over the glass noodle salad.