Glass Noodle Salad – Meuth-Duttenhofer

Noodle dishes are always a good idea!

Blanch (scald) the glass noodles with boiling hot water and soak for half an hour. Cut into pieces with scissors.

Chop the onion, ginger and garlic. Sauté in hot oil, add the mince and roast until crumbly.

Dice the seeded chili peppers and add. Cut the white of the spring onions into small pieces and stir in on the spot. Cut the greens an inch wide and stir in last.

Mix the drained glass noodles into the mince. Season with salt, fish sauce, juice of one lemon, pepper and sugar.

Stir in shredded cilantro and basil leaves and spring onion greens at the end. Arrange the leaf salad on a bed of leaves.

Tip: By the way, the leaves are by no means just for decoration, but for eating, they are part of the salad! In Thailand, they even serve an entire platter with a wide variety of lettuce leaves and herbs. Each guest wraps the lettuce in bites of individual leaves, adds kitchen herbs according to taste and packs small packets, which one shoves into the mouth with relish.

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