Thai glass noodle salad

Ingredients for 1 servings:

• 10 g ginger
• 1 shallot(s)
• 1 garlic clove(s)
• 1 chili pepper(s)
• 100 g carrot(s)
• 100 g bell pepper(s)
• ½ sprig lemongrass
• 1 spring onion(s)
• 10 g peanuts
• 30 g glass noodles
• 80 ml fish stock
• 250 g shrimp(s)
• 1 tbsp fish sauce
• some lime juice
• some coriander leaves, fresh
• 1 tsp peanut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for meta type alpha

Finely chop the garlic clove and ginger. Finely slice the shallot, chili pepper, and lemongrass. Wash the spring onions and slice them into rings. Finely slice the bell pepper and carrot, for example, using a spiralizer. Toast the peanuts in a pan and cook the glass noodles according to the package instructions. Bring the fish stock, ginger, garlic, lemongrass, chili pepper, and shallot to a boil in a pan. Add the bell pepper and carrots. Add the shrimp, fish sauce, and lime juice, bring back to a boil, and then remove the pan from the heat. Add the glass noodles. Toss the glass noodle salad with chopped peanuts, torn coriander leaves, peanut oil, and spring onions and serve. 461 kcal per serving