Asian glass noodle salad with minced meat

Ingredients for 4 servings:

• 250 g glass noodles or vermicelli
• 300 g minced meat, mixed
• 4 eggs
• 4 spring onions
• 10 tomatoes (cocktail tomatoes)
• 50 ml lime juice
• ½ tbsp palm sugar
• ½ tsp spice paste (chili paste)
• 1 tbsp fish sauce
• 1 tsp cumin
• 1 tsp coriander leaves, freshly chopped
• Oil (sesame oil), for frying

Instructions

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

Yam Woon Sen

Pour boiling water over the glass noodles, let them soak for 3 minutes, then rinse them thoroughly with cold water and set them aside in a bowl. Prepare the ingredients: Wash the spring onions and slice them into fine rings, halve the tomatoes, season the minced meat with a little salt and pepper and the cumin, and whisk the eggs. Fry the ingredients one at a time – the cooked ingredients go in the oven to keep warm. Fry the minced meat in the oil in a wok, then sauté the onions until translucent, and finally, add the omelet. The omelet becomes authentically Thai by increasing the amount of oil slightly (hence adding it to the end), passing the egg through a sieve into the oil, and briefly scrambling it with a fork while frying. Drain the finished Thai scrambled eggs briefly on kitchen paper and cut into bite-sized strips. Add the minced meat, onions, and cherry tomatoes to the noodles. Make a dressing from the fish sauce, chili paste, palm sugar, chopped coriander and lime juice and mix it gently but thoroughly into the salad and serve.