Exotic glass noodle salad with spinach, carrots and roasted peanuts

Ingredients for 4 servings:

• 150 g glass noodles
• 2 carrots, donated
• 300 g fresh leaf spinach
• 2 tbsp peanuts, unsalted
• 2 garlic cloves
• 2 tbsp oil, neutral (e.g. safflower or walnut oil)
• 4 tbsp fish sauce
• 4 tbsp lime juice
• 2 tsp sambal oelek
• 2 tsp sugar
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes

Cover the glass noodles with lukewarm water and let them swell for about 10 minutes according to the package instructions. Sort and wash the spinach, then place it in boiling salted water for about 1 minute until it collapses, drain well in a sieve and refresh with cold water. Roast the peanuts in a pan until golden brown and chop, then set aside. Finely slice the peeled garlic. Fry the carrots and garlic in a pan with a little oil over medium heat for a few minutes. Remove the pan from the heat. Drain and chop the glass noodles. Add to the cooled pan with the spinach and mix evenly. For the dressing, mix the fish sauce, lime juice, sambal oelek and sugar until the sugar has dissolved. Add to the pan and mix thoroughly. Place all ingredients in a bowl and let cool completely. Season again if necessary and then serve with the chopped peanuts on top. Tip: Deep-fried shrimp or prawns go very well with this.