Glass noodle salad with Chinese cabbage and mushrooms

Ingredients for 4 servings:

• 100 g glass noodles
• 1 bell pepper(s), red
• ½ Chinese cabbage
• 250 g mushrooms
• a little oil for frying
• 500 g turkey breast, smoked or alternatively cooked ham
• 1 jar mung bean seedlings (180 g drained weight)
• 3 tbsp soy sauce
• 1 tbsp rice wine, alternatively sherry
• some Chinese spice
• some ginger, finely grated
• 1 garlic clove(s), crushed
• n. B. Water, approx. 150 – 200 ml

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

exotic and light

For the dressing, mix together soy sauce, rice wine or sherry, Chinese spice, finely grated (or dried ground) ginger, crushed garlic, and 150-200 ml water. Chop the glass noodles as needed (best done with scissors), cook according to the package instructions, drain, toss in cold water, and immediately toss with the dressing. Wash, trim, and strip the bell pepper and Chinese cabbage. Trim 250 g of mushrooms, slice, and fry in a little oil until crispy, then let cool. Cut 500 g of smoked turkey breast or boiled ham into strips. Drain 1 jar of mung bean sprouts (180 g). Carefully mix all ingredients together, let stand a while, and season again if necessary.