Glass Noodle Salad
- For the salad
- 2 garlic cloves
- 1 pc fresh ginger (About 3 cm)
- 1 bunch cilantro
- 400 grams mixed Ground meat
- 1 tsp Sambal oelek
- 4 Tbsps light soy sauce
- 200 grams Glass noodles
- 1 bunch scallions
- 200 grams Cherry tomatoes
For the salad, peel garlic and ginger and finely chop. Rinse cilantro leaves and shake dry, pluck leaves from stems, finely chop ⅓ of leave and set aside remaining leaves. Mix garlic, ginger and chopped cilantro leaves in a bowl, add ground meat, knead and season with salt and sambal oelek. Shape ground meat mixture into walnut-sized balls.
In a shallow pan, boil 1 liter (approximately 24 ounces) of water with soy sauce. Place meatballs in the pan, reduce heat and simmer for 3-4 minutes over low heat. Remove meatballs from the pan with a slotted spoon and let cool.
Place glass noodles in a bowl. Boil cooking liquid again and pour through a sieve over glass noodles. Let noodles rest for 4 minutes, then drain and leave to drain through a sieve. After slightly cooled, cut with kitchen scissors.
Rinse scallions, trim and cut into thin rings. Rinse cherry tomatoes, halve and remove stem. Coarsely chop remaining cilantro.
For the dressing, rinse chile peppers, cut chile peppers in half lengthways, remove seeds and ribs and chop. Finely crush sugar and ½ teaspoon salt in a mortar. Add lime juice, sesame oil and sunflower oil to the mortar and mix.
Mix glass noodles in a bowl with the dressing, add scallions, tomatoes and cilantro, mix, add meatballs, mix again and season with salt. Cover the bowl and let rest for at least 1 hour in the refrigerator. Serve on plates.