Glass noodle salad with chili dressing

Ingredients for 6 servings:

• 150 g glass noodles
• 400 g cucumber(s)
• 400 g carrot(s)
• 6 spring onions
• 1 piece(s) fresh ginger (approx. 2 cm)
• 1 clove(s) garlic
• 3 tbsp soy sauce
• 4 tbsp vinegar (white wine vinegar)
• 1 tbsp sugar
• 1 tbsp oil (sesame oil), toasted
• 3 tbsp oil (chili oil)
• 1 ½ tbsp oil (peanut oil), roasted
• 1 ½ tbsp sake, (rice wine), alternatively dry sherry
• Salt
• 3 sprigs coriander, fresh

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Soak the glass noodles in hot water for about 20 minutes. Meanwhile, peel the cucumber and carrots and cut both into 4 cm long pieces, then lengthwise into thin slices, and then again lengthwise into thin strips. Or if you have a julienne slicer, this is much faster! Cut the cleaned spring onions diagonally into rings, and peel the ginger and garlic into very small cubes. Mix the drained noodles, which have been cut into 10 cm long pieces, with the carrots, cucumber, and onions. Mix the soy sauce with the vinegar, sugar, oils, and sake. Stir in the ginger and garlic. Season to taste with salt and drizzle over the salad ingredients. Let the salad marinate in the refrigerator for about 15 minutes. Sprinkle with finely chopped coriander.