Fiery glass noodle salad with chicken

Ingredients for 2 servings:

• 50 g glass noodles
• 150 g chicken breast fillet(s)
• 1 spring onion(s)
• 1 chili pepper(s), red
• 1 piece(s) ginger, hazelnut-sized
• 1 handful of peanuts (preferably fresh)
• 1 tbsp oil (peanut or sesame oil)
• 1 tbsp vinegar (rice vinegar)
• 2 tbsp fish sauce
• 2 tsp sugar
• Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

can be well prepared

Separate the glass noodles and run lukewarm water over them. They need at least 10 minutes to soften. Cut the chicken breast fillet into small cubes (better too small than too large). Wash and trim the spring onions, trimming the dark green parts and cutting the rest into fine rings. Wash the chili pepper, trimming the stem, and finely chop the pepper. Peel the ginger and cut it into wafer-thin slices, then into super-fine sticks. Chop the peanuts. Place a medium-sized pan on the stove and heat to medium heat. Pour in the oil. Add the meat and cook, stirring, until it turns white all over. Mix in the peanuts, ginger, chili pepper, and onion rings. Continue stirring and frying over medium heat for about 3-4 minutes. Drain the glass noodles well in a sieve and tip them into the pan, frying briefly. Pour everything back into the bowl. Mix the vinegar, fish sauce, and sugar well, then stir into the noodles. Add salt and season to taste; you might need a little more vinegar and salt. The salad tastes best lukewarm or cold, so let it stand for a while. If it’s too dry, simply stir in a little more water as needed.