Asian glass noodle salad with shrimp

Ingredients for 4 servings:

• 300 g glass noodles
• 5 tbsp olive oil
• 200 g minced meat
• 2 tsp five-spice powder
• 2 cloves garlic, peeled, grated/squeezed
• 2 tsp ginger, freshly grated
• 100 g shrimp(s), small, cooked, peeled
• 3 tsp sugar
• 1 bunch of spring onions, finely sliced
• 3 tbsp lime juice, freshly squeezed
• 2 chili peppers, red, fresh (or red bell pepper), in fine rings
• 2 handfuls of peanuts, roasted, finely chopped
• Sea salt
• Black pepper, freshly ground
• Mint and coriander, for garnish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the noodles in a bowl of warm water and let them soften. Drain the noodles and immediately return them to the bowl. Cut them shorter with scissors if desired. Heat a non-stick pan or wok until brisket. Pour in the oil and fry the minced meat with the five-spice powder until crispy. Stir constantly until the minced meat crumbles. Then add the garlic, ginger, shrimp, and sugar and cook for another 4 minutes, stirring constantly. Remove the pan/wok from the heat and stir the contents into the noodles. Add the spring onions, lime juice, chilies/peppers, and peanuts to the bowl and mix thoroughly. Season the salad to taste (you should be able to taste the lime juice) and garnish with coriander and mint leaves, if desired. Serve cold.