Exotic pasta salad

Ingredients for 4 servings:

• 150 g glass noodles
• 200 g leek
• 2 carrots
• 1 garlic clove(s)
• 1 chili pepper(s)
• 1 piece(s) ginger, approx. 2 cm
• 5 tbsp oil
• Salt
• pepper
• 1 tsp curry powder
• 2 tbsp vinegar, mild
• 2 tbsp soy sauce
• 2 tbsp orange juice
• 1 mango(s)
• 2 sprigs of parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fruity – spicy power mix

Place the glass noodles in a bowl, pour boiling water over them, and let them swell for 10 to 15 minutes. Meanwhile, wash the leek and peel the carrots. Peel and finely dice the garlic. Slice the leek and carrots diagonally. Trim, wash, and ring the chili pepper. Peel and finely grate the ginger. Heat the oil in a wok or deep frying pan. Stir-fry the leek, carrots, garlic, chili, and ginger until the vegetables are al dente. Season with salt, pepper, and curry powder. Deglaze with vinegar, soy sauce, and orange juice. Remove from the heat and let cool. Meanwhile, peel the mango and cut the flesh into thin slices, removing the stone. Rinse the parsley, shake dry, and roughly chop the leaves. Add to the vegetable mixture along with the mango. Drain the glass noodles in a sieve. Then use scissors to cut into pieces about 5 cm long. Mix with the vegetable mixture and serve.