Asian noodle salad

Ingredients for 4 servings:

• 200 g Chinese egg noodles (Mie noodles)
• 1 can sprouts, or better still 200 g fresh mung bean sprouts
• 1 can of bean sprouts
• 250 g beef fillet(s) in very fine strips (or pork fillet or poultry)
• 3 medium onions
• 150 g peas, frozen
• 150 g corn (canned or frozen)
• 2 garlic
• 6 tbsp oil, neutral
• 2 tbsp oil (sesame oil)
• 150 ml vegetable stock
• 2 tbsp curry powder
• 1 tbsp ginger (powder or fresh)
• 1 pinch of sambal oelek
• 1 handful of peanuts, cashews or sesame seeds
• Soy sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

with mie noodles

Cook the mie noodles according to the package instructions, drain, and place in a bowl. Fry the meat in a little oil until crispy and add to the noodles. Drain the canned vegetables and add to the noodles along with the peas and corn. Slice the onions and fry them in a little oil with the finely chopped garlic (do not brown), then add to the noodles. Toast the curry in a pan without oil (to enhance the flavor), and shortly before the end, toast the ginger. Deglaze the spice mix with oil and vegetable stock, add the sambal oelek, pour the dressing over the salad while it’s still warm, and stir well. Let it sit for at least 4 hours! Season the salad with vegetable stock powder, if desired. You can also add soy sauce if you like it extra spicy. Briefly toast the nuts (roughly chopped) or sesame seeds (just lightly brown) and sprinkle over the salad. This can also be prepared the day before!