Rice noodle salad

Ingredients for 4 servings:

• 1 cup rice noodles
• 2 ½ cups salt water
• 300 g poultry, chicken or turkey
• ½ can corn, approx. 140 g drained weight
• 1 bell pepper(s), red
• ½ can tangerine(s), approx. 150 ml
• 4 eggs
• 300 g remoulade with herbs
• 1 mini cucumber(s)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

First: Use a cup with a capacity of about 200 ml. Cook the rice noodles in salted water for about 4 minutes until al dente, then let cool. Stir frequently to avoid burning. Fry the meat in a pan. Hard-boil the eggs. Dice the bell peppers, mandarin oranges, meat, eggs, and cucumber and mix with the corn, tartar sauce, and rice noodles. Add a little of the mandarin orange juice and season with pepper and salt, if desired.