Glass noodle salad with green asparagus

Ingredients for 4 servings:

• 250 g glass noodles
• 1 bunch of green asparagus
• 10 large sugar snap peas
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger root
• 1 chili pepper(s)
• 1 bunch of coriander
• 1 m.-large lime(s)
• 5 tbsp soy sauce
• Salt
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Prepare the glass noodles according to the package instructions. Wash the green asparagus thoroughly and trim off the white ends. Halve the asparagus spears lengthwise and then cut them into 2 cm pieces widthwise. Cook in boiling salted water for 6-8 minutes until al dente. In the meantime, finely chop the onion and garlic clove and sauté until lightly browned. Halve or third the snow peas. Drain the asparagus and add them to the onions along with the snow peas. Sauté for 2-3 minutes. Add the glass noodles and continue to sauté for a while. Peel the ginger, remove the seeds from the chili, and chop it in a blender with the fresh coriander. Add the mixture to the pan and stir. Squeeze the lime and add it with the soy sauce. Add a little more soy sauce if desired. Season with salt and cayenne pepper. Rice noodles can be used instead of glass noodles.