Glass noodle salad with tartar

Ingredients for 4 servings:

• 200 g glass noodles
• 2 bunch spring onions
• 1 bell pepper(s), red
• 600 g tartar
• 4 tbsp oil
• 8 tbsp vegetable broth
• 6 tbsp soy sauce, light
• 2 tbsp sherry
• 4 tbsp lemon juice
• 4 tbsp chili sauce
• Salt
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pour plenty of boiling water over the glass noodles in a bowl and let them swell. Finely slice the spring onions and peppers, then cut them into short strips. Finely dice the onions. Heat 2 teaspoons of oil in a non-stick pan and stir-fry the onions and tartar over high heat until the tartar is brown and crumbly. Season with salt and pepper. Deglaze the pan with 3 tablespoons of water. Let the tartar cool. Pour the glass noodles into a sieve and drain well. Cut into small pieces using kitchen scissors. In a bowl, mix the tartar, glass noodles, and vegetables. For the marinade, vigorously mix the vegetable stock, soy sauce, sherry, lemon juice, chili sauce, a little salt, a little cayenne pepper, and the remaining oil. Stir into the salad, cover, and let marinate at room temperature for at least 30 minutes. Season the glass noodle salad again with salt, cayenne pepper, and a little lemon juice before serving. Salads with glass noodles sometimes become a bit dry when standing, as the noodles absorb liquid. In this case, simply stir in a little more broth.