Lukewarm glass noodle salad

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 5
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 125 g China vermicelli (glass noodles)
  • 300 g Chicken filet
  • 1 medium onion
  • 1 TABLESPOON Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 package (550 g) deep-frozen Asian vegetable pan
  • 75-100 ml sweet-sour asian chili sauce
  • 7-10 Tbsp Lemon juice

Directions

  1. 1

    Cook the pasta in hot water for 3-5 minutes, drain, rinse with cold water, cut shorter with scissors and drain. Wash the meat, dab dry and cut into slices. Peel and chop onion.

  2. 2

    Heat the oil in a pan and fry the meat all around. Season with salt and pepper and remove. Put the vegetable mixture and onion into the hot pan and fry for about 1 minute over a high heat.

  3. 3

    Then cook over medium heat for 9-11 minutes. Stir several times in between. Remove from heat. Add meat and chili sauce. Mix in the noodles and season with lemon juice and salt if necessary. Serve while still warm.

Nutrition Facts

KCAL
260 kcal
CARBS
22 g
FATS
7 g
PROTEINS
20 g

Categories & Tags

AppetizerMain dishexoticSalad