Vegetable glass noodle salad

Ingredients for 2 servings:

• 125 g glass noodles
• 250 g minced meat, mixed
• 3 tbsp oil, for frying
• 2 tsp curry paste, green
• 1 carrot(s)
• 1 piece(s) celeriac
• 1 spring onion(s)
• 1 piece(s) ginger root
• 2 cloves garlic
• 1 small onion(s)
• 1 red bell pepper(s)
• 1 chili pepper(s), fresh
• Salt
• pepper
• 1 handful of bean sprouts
• oyster sauce
• Soy sauce
• ½ lemon(s), the juice

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

Prepare the glass noodles according to the package instructions. Meanwhile, chop the vegetables. Heat the oil in a wok and sauté the curry paste for 1-2 minutes. Add the vegetables and sauté until translucent. Add the ground meat and fry, seasoning with salt and pepper. Chop the glass noodles and add to the meat and vegetable mixture. Stir everything thoroughly and season with soy and oyster sauce. Let cool on the stovetop, then refrigerate for 2-3 hours. Squeeze over the lemon juice just before serving.