Asian Noodle Salad

Note 1: the piece of ginger should be approx. 2-3 cm thick and after it has been peeled and cut into very fine cubes it will result in approx. 3 heaped tablespoons

Note 2: With fresh prawns, make sure that they have been deveined or deveined yourself! If you can't get fresh shrimps, frozen shrimps can also be used, they should be taken out of the pack about 2 hours before you start to cook to thaw them.

Preparation of the vegetables: Wash and clean the sugar snap peas and add them to boiling, lightly salted water for 2-3 minutes. Remove with a slotted spoon, allow to cool and then cut in half or third. Peel the carrots and cut into narrow sticks, also put the sticks in boiling salted water for 2-3 minutes and then drain. Wash and clean the spring onions. Then cut it at an angle (because it looks nicer) into 5 mm wide pieces. (I always cut the white part about 5mm and with the green one I make wider pieces ~ 1.5cm paprika wash, clean, quarter and then cut each quarter into narrow strips.

For the dressing: Mix the lemon juice with 5 tablespoons of soy sauce and 5 tablespoons of sesame oil. Add the finely chopped ginger, also finely chopped garlic and ~ 2 tablespoons of honey and stir thoroughly. (It is best to mix the dressing in a large bowl so that you can mix all the ingredients in it later)

Prepare the glass noodles according to the instructions on the package and let them drain through a sieve (cut short with scissors if necessary)

Season the prawns with salt and pepper and fry them in a pan with a little oil for ~ 5 minutes.

Add the pasta to the dressing and mix well, then add the various prepared vegetables and mix again. Finally add the prawns, mix and serve. FINISHED

Bon appetit!

Tip 9: For those who don't like shrimp, the salad tastes very tasty even with fried chicken breast strips.