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🥗 Crispy Glass Noodle and Meat Salad with Snow Peas

380 kcal · 30 min · 4 servings

Ingredients

• 250 g glass noodles
• 1 head lettuce
• 250 g beef (e.g. rump)
• 4 spring onions
• 200 g snow peas
• 1 red chili pepper
• 1 clove garlic
• 5 g ginger (1 piece)
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 tbsp light soy sauce
• salt
• ground coriander

Instructions

1. 1. Cook the glass noodles according to the package instructions.
2. 2. Drain the noodles.
3. 3. Wash the salad greens thoroughly.
4. 4. Spin the salad dry.
5. 5. Tear the salad into bite-sized pieces.
6. 6. Rinse the meat under cold water.
7. 7. Pat the meat dry with a kitchen towel.
8. 8. Finely chop the meat.
9. 9. Wash the spring onions.
10. 10. Remove the tough ends of the spring onions.
11. 11. Slice the spring onions into thin rings.
12. 12. Wash the snow peas.
13. 13. Remove the stems and strings from the snow peas.
14. 14. Wash the chili pepper.
15. 15. Remove the stem of the chili pepper.
16. 16. Finely chop the chili pepper.
17. 17. Peel the garlic.
18. 18. Finely chop the garlic.
19. 19. Peel the ginger.
20. 20. Grate the ginger finely.
21. 21. Heat the oil in a frying pan.
22. 22. Sauté the garlic, ginger, and chili over medium heat until translucent.
23. 23. Add the meat to the pan.
24. 24. Fry the meat for 1 to 2 minutes until crumbly.
25. 25. Add the spring onions and snow peas to the pan.
26. 26. Fry the vegetables for another 3 to 4 minutes.
27. 27. Season the mixture with rice vinegar.
28. 28. Add soy sauce.
29. 29. Salt the mixture to taste.
30. 30. Add fresh coriander leaves.
31. 31. Remove the pan from the heat.
32. 32. Let the meat mixture cool down to lukewarm.
33. 33. Mix the drained noodles with the salad.
34. 34. Fold in the cooled meat mixture.
35. 35. Divide the salad among four plates.

Nutrition per serving

• kcal: 380
• Protein: 16 g · Fett/Fat: 8 g · Carbs: 60 g