Glass Noodle Salad with Minced Meat and Vegetables
A delicious glass noodle salad with minced meat, fresh vegetables and a spicy dressing with lime, soy sauce and chili.
Time
00:00:00
Covers
- 200 g glass noodles (note: the quantity changes when soaked)
- 600 g Simmental beef mince
- 2 pieces spring onion (cut white and green parts separately)
- 1 pieces red chili pepper (finely chopped, hot!)
- 1 pieces lime, washed (finely zest the peel, quarter)
- 1 pieces garlic clove (finely chopped)
- 3 pieces carrot (peeled and sliced into strips)
- 3 pieces courgette (trim ends, halve lengthwise and slice into strips)
- 20 g peanuts (for sprinkling)
- 50 ml soy sauce
- 200 ml bulgogi sauce
- 2 tsp oil (for sautéing and frying)
- 0 to taste salt
- 0 to taste pepper
Halve the chili, deseed and finely chop the chili halves (careful: hot!). Cut the white and green parts of the spring onions separately into fine rings. Peel and finely chop the garlic. Peel the carrot and slice into long strips with a vegetable peeler. Trim the ends of the courgette, halve lengthwise and slice into strips with a vegetable peeler. (tip: if slicing is too laborious, you can also cut courgette and carrot into thin slices or sticks)
Duration: 15m
Wash the lime with hot water, finely zest the peel and quarter the lime. In a small bowl, mix lime zest, juice from 2 lime quarters, soy sauce, chopped chili to taste and a pinch of sugar into a dressing.
Duration: 5m
Fill a large pot with plenty of hot water, add a generous amount of salt and bring to the boil. Remove the pot from the heat and soak the glass noodles in it for 5-7 minutes until soft. After cooking, drain the glass noodles in a sieve, rinse with cold water and let drain.
Duration: 10m
Heat 1-2 tsp oil in a large pan. Fry the minced meat in it for 6-8 minutes until crumbly and cooked through and all liquid has evaporated. Turn off the heat and stir in the bulgogi sauce.
Duration: 10m
Heat 1-2 tsp oil in a second pan, add the white part of the spring onion, chopped garlic, sliced carrots and courgette and sauté for 3-5 minutes. Add the glass noodles and dressing, mix well and fry for 1-2 minutes. Season with salt and pepper. Pick the coriander leaves and chop finely.
Duration: 10m
Divide the glass noodle salad onto plates and arrange the minced meat alongside. Top with peanuts and the green part of the spring onion. Sprinkle with chopped coriander and chili to taste. Serve with the remaining lime wedges.
Duration: 5m
Done When
Recipe completed