Glass noodle salad with smoked turkey breast and mango

Ingredients for 4 servings:

• 150 g glass noodles
• 2 thin leeks
• 2 m.-large carrot(s)
• 1 clove(s) garlic
• 1 chili pepper(s), red, fresh
• 5 tbsp oil (peanut)
• some salt
• some pepper, freshly ground
• ½ tsp curry powder, mild
• 2 tbsp vinegar (sherry)
• 2 tbsp soy sauce
• 2 tbsp orange juice
• 1 large mango(s)
• 250 g smoked turkey breast, sliced
• 5 mint leaves
• 3 sprigs of coriander
• ½ tsp fresh ginger root, grated
• 50 g peanuts, unsalted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the glass noodles in a bowl, pour boiling water over them, and let them swell for about 15 minutes. Trim and rinse the leeks. Wash and peel the carrots. Peel and chop the garlic. Cut the leeks and carrots diagonally into thin slices. Trim and wash the chili pepper and cut into rings (deseed if necessary). Heat the oil in a wok or large frying pan. Stir-fry the prepared vegetables until al dente. Season with salt, pepper, and curry powder and deglaze with vinegar, soy sauce, and orange juice. Remove from the heat and let cool. Peel the mango and cut the flesh away from the stone in thin slices. Cut the turkey breast into thin strips. Wash the mint and coriander and shake dry. Pick the coriander leaves. Roughly chop the herbs and mix them with the ginger, mango wedges, and turkey breast strips into the cooled vegetables. Drain the glass noodles in a sieve, cut them into approximately 5 cm long pieces with scissors, and mix them into the salad ingredients. Let the salad marinate well. Roughly chop the peanuts and sprinkle them over the salad.