Glass noodle salad with scrambled eggs

Ingredients for 3 servings:

• 200 g glass noodles
• 200 carrots
• 4 spring onions
• 200 g cucumber(s)
• ½ bunch coriander
• 6 eggs
• 1 chili
• ½ tsp hoisin sauce
• 1 lime(s)
• 3 tbsp sesame oil
• 3 tbsp oil
• ½ tsp sugar
• salt and pepper
• 1 tsp soy sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Asian-spicy

Place the glass noodles in a pot and soak in water for about 10 minutes. Peel and grate the carrots. Clean the spring onions and cut into small rolls. Peel and finely chop the cucumber, wash and finely chop the cilantro. Whisk the eggs, season with pepper, salt, and 1 teaspoon of soy sauce, and fry them in a pan until scrambled. Place the glass noodles on the stove and heat the water, then let them steep briefly. Deseed and finely chop the chili, then place them in a bowl. Add 3 tablespoons of oil, 3 tablespoons of sesame oil, 1/2 teaspoon of hoisin sauce, 1/2 teaspoon of sugar, and the juice of one lime to the chili. Mix everything well. Now finely chop the glass noodles and place them in three deep plates. Add the cucumber, carrots, spring onions, scrambled eggs, and dressing, and mix everything together.