Cellophane Noodle and Chinese Fungi Salad with Ground Beef
Soak the cellophane noodles and Chinese fungi separately in lukewarm water for about 30 minutes.
Heat sesame oil in a pan and fry the ground beef in it until crumbly. Stir in the fish sauce and soy sauce, and remove from heat.
Rinse, trim and cut the radishes, scallions and red chile pepper into fine strips. Rinse the cilantro, shake dry, pluck the leaves and chop finely.
Drain the cellophane noodles in a colander. Rinse the Chinese fungi and cut into very thin strips.
Mix the cellophane noodles with Chinese fungi strips, radishes, scallions, red chile pepper and cilantro, and season with sugar and lime juice. Chill for about 1 hour in the refrigerator before serving.
Serve the noodle salad with ground beef.