Bali noodle salad

Ingredients for 2 servings:

• 80 g glass noodles
• 3 tbsp lime juice
• 2 tbsp chili sauce, sweet and spicy
• 2 tbsp soy sauce
• oil
• 20 g ginger root
• 150 g carrot(s)
• 120 g cucumber(s) (mini cucumber)
• 2 spring onions
• 200 g minced meat, seasoned
• ½ bunch coriander leaves
• 2 tbsp peanuts, roasted
• ½ tbsp peanuts, salted

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the glass noodles according to the package instructions. Meanwhile, mix the lime juice, chili sauce, soy sauce, and 1 tablespoon of oil. Peel the ginger thinly, then grate or finely chop and stir into the sauce. Drain the noodles, rinse, and let drain. Cut into bite-sized pieces with scissors and mix with the sauce. Clean and peel the carrots. Clean the baby cucumber. Coarsely grate both. Clean the spring onions and slice the white and light green parts diagonally into thin rings. Mix the carrots, cucumber, and spring onions with the noodles. Roughly tear the ground beef. Heat 1 tablespoon of oil in a non-stick pan, fry the ground beef all over until light brown, and stir into the noodles. Pick off the coriander leaves and mix in. Chop the peanuts and sprinkle over the glass noodle salad.