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🍽️ Colorful Glass Noodle Salad with Bulgogi Pork Strips

635 kcal · 30 min · 4 servings

Ingredients

• Organic Limes 1 pc.
• Pork shoulder cutlets 600 g
• Soy sauce 2 tbsp
• Beet syrup 2 tbsp
• Carrots 2 pc.
• Salad cucumbers 1 pc.
• Pointed peppers 2 pc.
• Salt pinch
• Spring onions 1 bunch
• chili pepper mix 1 pc.
• Cilantro, fresh 10 g
• Glass noodles 300 g
• Oil 2 tbsp
• Chili, ground pinch

Instructions

1. 1. Cut the lime in half and squeeze out the juice.
2. 2. Rinse the meat and pat it dry with kitchen paper.
3. 3. Slice the meat into thin strips.
4. 4. Place the meat strips in a bowl.
5. 5. Add 1 tablespoon of lime juice, soy sauce, and 1 tablespoon of sugar beet syrup.
6. 6. Marinate the meat in the mixture.
7. 7. Wash the carrots and the cucumber.
8. 8. Peel the carrots.
9. 9. Coarsely grate the carrots and cucumber into a bowl.
10. 10. Wash the bell pepper.
11. 11. Halve the bell pepper.
12. 12. Remove the stem and seeds from the pepper.
13. 13. Slice the pepper into thin strips.
14. 14. Generously salt the vegetables in the bowl.
15. 15. Wash the spring onions.
16. 16. Shake the spring onions dry.
17. 17. Slice the green and white parts of the spring onions into thin rings separately.
18. 18. Add the green spring onion rings to the vegetables.
19. 19. Wash the chili pepper.
20. 20. Remove the seeds from the chili pepper.
21. 21. Slice the chili pepper into fine rings.
22. 22. Wash the cilantro.
23. 23. Shake the cilantro dry.
24. 24. Pluck the cilantro leaves from the stems.
25. 25. Bring about 1 liter of salted water to a boil in a pot.
26. 26. Add the glass noodles to the boiling salted water.
27. 27. Let the glass noodles steep on low heat for about 4 minutes.
28. 28. Reserve 1 cup of the cooking water.
29. 29. Place the glass noodles in a sieve.
30. 30. Let the glass noodles drain.
31. 31. Heat oil in a pan over medium heat.
32. 32. Sauté the meat in the pan for about 2 minutes.
33. 33. Lower the heat.
34. 34. Add the marinade and the white spring onions to the pan.
35. 35. Bring the mixture to a boil for about 1 minute.
36. 36. Remove the pan from the heat.
37. 37. Combine the remaining soy sauce, remaining sugar beet syrup, 2 tablespoons of lime juice, 6 tablespoons of cooking water, and the chili in the pan.
38. 38. Add the vegetables with their released juices to the pan.
39. 39. Add the glass noodles to the pan.
40. 40. Mix everything well.
41. 41. Season the salad with salt and pepper to taste.
42. 42. Serve the glass noodle salad on plates.
43. 43. Garnish the salad with cilantro.
44. 44. Serve the salad.
45. 45. Cut the cilantro stems into fine rings.
46. 46. Mix the cilantro stems into the salad.

Nutrition per serving

• kcal: 635
• Protein: 31 g · Fett/Fat: 20 g · Carbs: 85 g