Glass noodle salad

Ingredients for 4 servings:

• 100 g glass noodles
• 1 jar of bamboo shoots, approx. 200 g
• ½ bunch of spring onions
• 1 large carrot(s), grated
• 1 large bell pepper(s), cut into fine strips
• 100 g fresh mushrooms, sliced
• 4 tbsp lemon juice, fresh
• 3 tbsp white wine vinegar
• 2 tsp salt
• Pepper from the mill
• 2 pinches of chili
• 2 tbsp honey
• 1 tsp ginger, freshly grated
• 2 tsp soy sauce
• 3 tbsp rapeseed oil
• ½ tsp sesame oil, toasted

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 35 minutes; Total time approx. 3 hours 5 minutes

vegetarian, spicy

Blanch the glass noodles and let them stand for five minutes, then empty them into a sieve and let the remaining water drain off. Chop the vegetables and toss them with the glass noodles. For the marinade, combine the lemon juice, vinegar, spices, honey, and soy sauce well and stir into the salad. Let stand for 30 minutes. Then stir in the oil and refrigerate for another 1-2 hours.