John Myers
Salads: Asian Glass Noodle Salad
The perfect salads: asian glass noodle salad recipe with a picture and simple step-by-step instructions.
- 100 g Glass noodles
- 250 g Ground beef
- 20 g Mu Err mushrooms
- 100 g Peas
- 1 piece Onion, red
- 5 piece Mushrooms, brown
- 4 tablespoon Peanut oil
- 0,5 teaspoon Coriander, ground
- 0,5 teaspoon Yellow curry powder
- 0,5 teaspoon Paprika powder
- 1 Knife point Chilli, red from the mill
- 1 tablespoon Soy sauce dark
- 2 tablespoon Asian fish sauce
- Salt and pepper
- Scald the glass noodles in a bowl with hot water, leave to soak for ten minutes, drain and cut into small pieces with scissors.
- 2 tablespoons of peanut oil in a pan and fry the minced meat until crumbly. Season to taste with coriander, curry, paprika, salt and pepper. Add to the pasta.
- Soak the Mu Err mushrooms in cold water and let them soak in the refrigerator for about an hour. Pour off the water, wash the mushrooms under running water and then boil for about 10-12 minutes. After cooling, cut into small pieces.
- Peel the onion and cut into very fine half rings. Clean the mushrooms and also cut into slices. Cook both together in the minced meat pan.
- Now mix the pasta, minced meat, onions, pre-cooked peas and mushrooms. Mix with a little soy sauce, fish sauce and the remaining oil.
- Let the salad steep for about 2 hours and season to taste again.
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