Glass noodle salad with pointed peppers

Ingredients for 2 servings:

• 100 g glass noodles
• 1 tbsp, heaped raw cane sugar
• 3 cm ginger
• 1 tbsp sesame oil, light
• 1 clove(s) garlic
• 1 pointed pepper, red
• 1 chili pepper(s)
• 1 m.-large onion(s), red
• ½ bunch coriander, chopped
• 1 tbsp sesame oil, dark
• 50 ml vegetable stock
• 1 tbsp sweet chili sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tbsp lime juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Place the glass noodles in cold water and let stand for 10 minutes. Then drain. Finely dice the onion, bell pepper, ginger, garlic, and chili. Caramelize the sugar with the chili and ginger. Then add the light sesame oil, onion, garlic, and bell pepper. Sauté briefly, then deglaze with the vegetable stock. Bring to a boil, add the noodles and all other ingredients. Remove from the heat and mix well. Sprinkle with the chopped coriander and serve lukewarm or cold. Tip: Add a few diced cucumbers and party tomatoes for a great summer salad.