Thai Glass Noodle Salad with Vegetables

Summary

Ingredients

• 400 g mushrooms, sliced
• 100 g lass noodles (vermicelli)
• 1 lime (s), add the juice from it
• 3 tablespoon vegetable broth
• 1 tablespoon fish sauce
• 2 cm ginger root, grated
• 1 bunch spring onions, cut into thin rings
• 2 carrot (s), red, cut into wafer-thin strips approx. 4 cm each
• 1 pointed pepper, red, cut into wafer-thin strips
• 2 cm chilli pepper (s), finely chopped
• 0.5 teaspoon ½ sambal oelek
• 3 tablespoon soy sauce, dark
• 2 cloves garlic, pressed
• 1 handful peanuts, unsalted
• 1 handful coriander greens, plucked
• Cayenne pepper
• olive oil

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Instructions

1. Sear the mushrooms in a little olive oil, dust with cayenne pepper and deglaze with 1 tablespoon of soy sauce. Mix well and let cool. For the marinade, mix the lime juice, broth, ginger, garlic, fish sauce, chili paste and 2 tablespoons soy sauce well. Add the chopped chilli and stir well.
2. Pour boiling water over the glass noodles in a bowl and leave to soak for 8-10 minutes. Quench briefly in a sieve. Put all ingredients in a bowl, mix well and pour the marinade over them. Mix well again.
3. A wonderful salad or side dish that also tastes lukewarm.