Salad with glass noodles and chicken

Ingredients for 4 servings:

• 2 chicken fillets, approx. 150 g each
• 250 g glass noodles
• 150 g carrot(s)
• 1 bell pepper(s)
• 250 g beans
• 1 mango(s)
• 1 onion(s), red
• ½ pot of peppermint
• 100 g peanuts, roasted and salted
• 1 piece(s) ginger, walnut-sized
• 1 garlic clove(s)
• fried onions
• Honey
• oil
• Vinegar
• Sauce (teriyaki sauce, optionally soy sauce)
• salt and pepper
• chili powder
• possibly chili sauce, sweet

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

à la Caro

Wash the chicken fillets and cook in boiling salted water for about 8 minutes. Remove the meat. Let the noodles simmer in the still-hot chicken cooking water for about 4 minutes. Peel and wash the carrots and cut into thin strips. Wash, deseed, and dice the bell peppers. Slice the onions into rings. Blanch the beans in hot water for a few minutes and remove the meat. Wash the mint, pluck the leaves from the stems, and cut into fine strips. Pour the noodles into a sieve, drain, and roughly chop with scissors. Tear the chicken fillets into fine strands with a fork. Peel the mango and dice. Roughly chop the nuts. Peel the ginger thinly and grate it finely. For the dressing, combine the honey, teriyaki sauce, chopped garlic, oil, and vinegar, and season with salt, pepper, and chili powder. Mix everything together and sprinkle with nuts and fried onions. Serve with prawn crackers!