Lukewarm glass noodle salad

Ingredients for 2 servings:

• ½ pack of glass noodles
• salt water
• 1 chicken breast
• 200 g mushrooms (shiitake)
• 10 sugar snap peas (snow peas)
• 5 beans, thin
• 1 carrot(s)
• ½ red bell pepper(s)
• 1 shallot(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, small piece (3 cm thick)
• ½ cup coconut milk
• Soy sauce
• Oil (wok oil)
• Salt
• 1 tsp vegetable broth, instant

Instructions

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

with wok vegetables, shitake mushrooms and chicken

I always start with the glass noodles. Boil salted water. Remove the glass noodles from the package and cut them in half with scissors. Place half the package of noodles in a bowl and pour the boiling water over them. Let them stand for about 5-10 minutes. When they are nice and soft, squeeze them dry and place them in a sieve so that the remaining water can drain off. Set the noodles aside. Cut the chicken breast into small pieces (about 2-3 cm). Place them in a bowl and marinate generously with soy sauce. Also set aside. Trim and remove the stems and tips of the turnips, then cut into small strips. Remove the white membranes from the bell pepper and also cut into small strips. Peel the carrot and cut into thin strips, and the beans into small pieces. Dice the shallot, garlic clove, and peeled ginger. Set the vegetables aside. Slice the shiitake mushrooms generously into strips (if the mushrooms aren’t clean, rinse them carefully with cold water first). Set aside. Heat the wok oil in the wok on high until a drop of water evaporates immediately with a sizzle (this also works in a regular pan). Keep the chicken pieces handy and, when ready, add them to the wok and season with salt (be careful, soy sauce is quite salty). Fry until golden brown, stirring constantly. Return the golden-brown chicken pieces to a bowl. Set aside. Drain the remaining oil in the wok and return the wok to the hot stovetop. Add the shiitake mushrooms to the hot wok. Fry until golden and translucent. Transfer to a bowl and set aside. With the wok still on the hot stovetop, add a little wok oil and the chopped vegetables (the vegetables have a similar cooking time, so you can fry them together from the start). Fry the vegetables until translucent and season with salt. Add half a cup of coconut milk and 1 teaspoon of vegetable stock to the vegetables. Add a little water so the vegetables are lightly covered. Stir in the coconut milk and water until reduced by one-third. Return the vegetables to a bowl. It’s best to use a small bowl for serving. Add the glass noodles and the vegetables. Gently mix with your fingers. Add the shiitake mushrooms and gently mix with your fingers. Arrange the chicken pieces and a few shiitake strips on the salad. But everyone should serve however they like best. In my experience, mixing with your hands/fingers is the best way to protect the ingredients, and the end result looks more appetizing.