Glass noodle salad with vegetables and tuna

Ingredients

• 400 g glass noodles
• 4 Carrots
• 1 red bell pepper
• 6 Spring Onions
• 50 g soy sprouts
• 4 tbsp sesame oil
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 2 tbsp rice vinegar
• light soy sauce
• 150 g Mu-Err mushrooms (glass)
• 150 g canned tuna in its own juice
• basil (for garnish)

Instructions

1. 1.

   Soak the noodles according to package instructions in water.

2. 2.

   Peel the carrots and cut into about 3 cm long sticks or shave them. Wash, halve, trim and slice the bell pepper into strips. Wash, trim and cut the spring onions into rings. Set aside the green rings; combine the rest with the carrots, bell pepper and soy sprouts in 2 tbsp hot oil in a wok for about 2 minutes to sauté. Peel the garlic clove, finely chop it and add with ginger to the vegetables, then remove from heat. In a bowl mix the well-drained noodles, vinegar, remaining oil and 2-3 tbsp soy sauce; let rest for about 30 minutes. Slice the drained mushrooms into strips and flake the well-drained tuna. Mix both into the salad and season with soy sauce before serving. Garnish with spring onion greens and basil.

3. 3.

   Serve immediately.