Glass noodle salad with pork, mint and ginger

Ingredients for 2 servings:

• 350 g minced pork
• 2 cloves garlic (or more if desired), chopped
• 2 tbsp oil (peanut or soybean oil)
• 3 tbsp broth, hot
• 100 g glass noodles
• 1 handful of mint, small and coriander leaves
• ½ bunch spring onion(s), Thai or 1 – 2 large spring onions cut into pieces
• 1 m.-large onion(s), red, halved and cut into thin strips
• 1 small carrot(s), cut into julienne strips
• 2 tbsp fresh ginger, cut into fine sticks
• 4 tbsp peanuts, roasted and roughly chopped
• 2 kaffir lime leaves (magrood leaves) torn into small pieces
• 2 chili peppers (long-red Thai), pitted and cut into rings
• 4 chili peppers, green bird’s eye chilies cut into rings
• 1 tsp chili flakes (dried red chilies roasted in a pan without fat and coarsely ground)
• 6 tbsp fish sauce
• 3 tsp sugar
• 8 tbsp lime juice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Yam Woon Sen

Heat the oil in a wok. Stir-fry the minced pork and garlic for about 4 minutes, but do not brown or roast them. Deglaze with the stock, reduce the heat, and simmer gently for another 1-2 minutes. Remove from the heat and let cool to lukewarm. Pour boiling water over the glass noodles in a bowl and let them soak for about 10 minutes. Drain well in a sieve. Cut into shorter pieces using kitchen scissors. Mix all of the dressing ingredients until the sugar has dissolved. Combine the minced pork and noodles with the remaining salad ingredients, add the dressing, and toss the salad gently and thoroughly. Serve immediately and enjoy lukewarm.