Glass noodle salad with shrimp and chicken

Ingredients for 6 servings:

• 200 g soy sprouts
• 200 g glass noodles
• 250 g shrimp(s), frozen
• 400 g chicken breast or pork fillet
• 6 tbsp soy sauce, light
• 6 tbsp sesame oil, roasted
• 3 carrots
• 3 garlic cloves
• 2 tbsp sambal oelek
• salt and pepper
• 2 tbsp sesame oil, toasted, for frying
• Oil, neutral, for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes

Blanch the bean sprouts in salted water, drain the water, and let them soak until tender. Rinse the bean sprouts in cold water and drain well, cut them into the desired length with scissors, and place them in a bowl. Add the frozen shrimp to boiling salted water and cook until tender. They should still be crunchy and not overcooked. Grate the carrots or cut them into strips with a vegetable peeler. Crush the garlic and sauté them in sesame oil, add the carrot strips, and sauté them. Cut the chicken breast into strips and fry briefly in neutral oil; the meat should remain moist. Season with salt and pepper. Stir the soy sauce, sesame oil, and sambal oelek into the glass noodles and add a little salt. Stir in the remaining ingredients. Let the salad marinate well. If desired, add more sambal oelek, soy sauce, and sesame oil. If you like it spicier, you can also add dried chili flakes. Instead of chicken, you can also use pork fillet. You can also add moo-err mushrooms to the dish. Soak them overnight in boiling water with a sachet of baking powder the day before. This will soften them nicely.