Rice Noodle Ground Beef Salad with Nuts and Sprouts

Ingredients

• 250 g thin rice noodles
• Salad salt
• 3 leaves Chinese cabbage
• 1 tomato
• 1 red bell pepper
• 2 shallots
• 3 Garlic cloves
• 300 g Ground Beef
• 1 egg
• 2 EL peanut oil
• 2 EL fish sauce
• 1 EL lime juice
• 2 EL vinegar
• 0.5 TL sambal oelek
• 0.5 EL sugar
• 0.5 bunch coriander greens
• 40 g coarsely chopped cashew nuts
• 1 Lime

Instructions

1. 1.

   Bring plenty of water with salt to a boil and cook the noodles for about 4 minutes until al dente, drain in a colander, rinse under cold water and let them dry.

2. 2.

   Wash the Chinese cabbage and cut into strips. Wash, trim, deseed, and dice finely the bell pepper. Wash, halve, deseed, and cube the tomato as well.

3. 3.

   Peel the shallots and garlic and finely chop both.

4. 4.

   Brown the ground beef in hot oil in a wok or pan over high heat until crumbly, add the shallots and garlic and cook for a few minutes, season with salt and pepper, remove and set aside.

5. 5.

   Whisk the egg and fry it crumblily in the hot wok while stirring, then set aside.

6. 6.

   Wash the coriander, shake dry, and cut the leaves into strips.

7. 7.

   Mix fish sauce with lime juice, vinegar, 2 EL water, sambal oelek and sugar; taste and adjust.

8. 8.

   Combine noodles, Chinese cabbage, bell pepper, tomato, ground beef, egg, cashew nuts and coriander with the salad dressing, serve on a plate. Slice the lime into wedges and place beside.