Eichkatzerl's glass noodle salad

Ingredients for 4 servings:

• 200 g glass noodles, wide
• 300 g carrot(s)
• 1 half cucumber(s)
• 5 spring onions
• 1 small zucchini
• some mushrooms
• 400 g minced meat
• 8 tbsp lemon juice or lime juice
• 6 tbsp chili sauce, sweet and sour
• 5 tbsp soy sauce
• 2 tbsp oil
• 1 piece(s) ginger, fresh
• e.g. rice vinegar or balsamic vinegar
• n. B. sugar, brown
• n. B. Coriander leaves
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Refreshing and delicious on hot days, inspired by Thai cuisine

Cook the glass noodles according to the package instructions, rinse, and drain. If necessary, trim with kitchen scissors. Wash or clean the vegetables. Coarsely grate the carrots and cucumber or cut into fine strips. Cut the spring onions into rings or chunks. Quarter and slice the zucchini. Quarter the mushrooms. Add the carrots, cucumber, and spring onions to the glass noodles. Mix. Fry the minced meat in a pan with a little oil until crumbly. Season with salt and pepper and add to the noodles. Briefly fry the zucchini and mushrooms in the remaining cooking fat (add a little more oil if necessary). Add to the glass noodles. Mix everything well. Make a marinade from the lemon juice, chili sauce, soy sauce, oil, ginger, and vinegar, if desired. Add brown sugar (to taste), if desired. Season the sauce quite strongly. My instructions are only guidelines; the quantities can vary depending on your taste. Mix the marinade with the glass noodles. Season to taste and let it sit in the refrigerator for a few hours. Season again if necessary (the noodles absorb a lot of flavor!). Sprinkle with cilantro before serving. This salad is also a great way to use up leftover vegetables from the refrigerator. You can basically use anything, like bell peppers, Chinese cabbage, corn… Simply replace the other vegetables with whatever you have on hand.