Asian Salad with Glass Noodles and Shrimp
- For the salad
- 150 grams Glass noodles
- 100 grams shrimp (ready to cook)
- 200 grams mixed Ground meat
- 3 tablespoons sesame oil
- 1 tablespoon Fish sauce
- 2 tablespoons soy sauce
- 1 bunch scallions
- 2 red chile peppers
- 1 bunch cilantro
- 1 pinch sugar
- 2 Limes (juiced)
- freshly ground peppers
For the salad, pour boiling water over the rice noodles in a bowl and set aside to soak.
Rinse and trim the scallions and cut diagonally into rings. Rinse the chilies and cut into rings or small cubes. Rinse the cilantro and shake dry. Pluck the leaves from the stems, set some aside for garnish and finely chop the remaining leaves. Fry the ground meat in 2 tablespoons hot oil until crumbly. Add the scallions and chilies add fry for another 2-3 minutes. Season with fish sauce and soy sauce.
Drain the rice noodles in a colander and cut into smaller pieces with kitchen shears.
Saute the shrimp in a pan in the remaining oil for 2-3 minutes, remove from the pan and set aside. Mix the lime juice and sugar and stir into the ground meat mixture. Stir in the glass noodles, shrimp and the chopped cilantro leaves. Cover and let sit for 1 hour.
To serve, cut the cucumber into slices. Lay 2 cabbage leaves on each plate and garnish with slices of cucumber. Distribute the glass noodle salad on the plates and garnish with cilantro leaves.