Glass Noodle Beef Salad with Sugar Snap Peas

Ingredients

• 250 g glass noodles
• 1 head lettuce
• 250 g beef (e.g., sirloin)
• 4 Spring Onions
• 200 g Sugar snap peas
• 1 red chili pepper
• 1 Garlic clove
• 5 g ginger (1 piece)
• 1 EL sesame oil
• 2 EL rice vinegar
• 2 EL light soy sauce
• Salt
• ground coriander

Instructions

1. 1.

   Cook glass noodles according to package instructions and drain.

2. 2.

   Wash the salad, pat dry, and tear into bite‑size pieces. Rinse beef under cold water, pat dry, and finely chop.

3. 3.

   Wash spring onions, trim, and slice into rings. Wash sugar snap peas and trim ends.

4. 4.

   Wash chili pepper, trim, and finely chop. Peel garlic and finely chop. Peel ginger and grate.

5. 5.

   Heat oil in a pan. Sauté garlic, ginger, and chili over medium heat until translucent. Add beef and cook 1–2 minutes until crumbly.

6. 6.

   Add spring onions and sugar snap peas; sauté another 3–4 minutes. Season with rice vinegar, soy sauce, salt, and coriander. Remove from heat and let cool slightly.

7. 7.

   Combine noodles, salad, and beef mixture. Divide onto four plates.