Minced meat with leek and glass noodles

Ingredients for 2 servings:

• 2 stalk(s) leeks
• 200 g mushrooms
• 250 g minced meat, half and half
• 250 g glass noodles
• 1 garlic clove(s)
• 1 tsp ginger
• 1 tbsp lemon juice
• 1 tbsp soy sauce
• 1 m.-sized onion(s)
• Cayenne pepper
• Salt and pepper, black from the mill
• 1 tbsp oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A quick and plentiful recipe for two people for the friend of Europeanized Asian cuisine

Cut the leek into very thin slices. Dice the onion finely. Chop the mushrooms finely. Brown the minced meat in oil, then remove from the pan. Sauté the onions in this pan, then add the leek and mushrooms. Sauté for about 10 minutes, while adding the finely diced garlic, grated ginger, lemon juice, and soy sauce. Return the meat to the pan and simmer, covered, until cooked through. Season with salt, pepper, and cayenne pepper. Meanwhile, pour boiling water over the glass noodles and let them stand for a few minutes until they are completely soft. Drain and cut the glass noodles into small pieces with kitchen scissors. Simply insert the scissors into the “pile of noodles” and snip diligently. When everything is ready, add the noodles to the pan and stir everything together. Season again to taste.