Chinese glass noodle salad

Step 1/4

• 10 g cilantro
• 1 cucumber
• 1 red onion
• 2 cloves garlic
• ½ chili pepper

• vegetable peeler
• scissors
• cutting board
• knife

Chop cilantro. Peel cucumber, halve lengthwise, scoop out seeds with a spoon, and cut into slices. Peel red onion, cut in half, and thinly slice. Peel and finely chop garlic cloves. Finely slice or cut chili pepper with scissors or knife. Set aside.

Step 2/4

• 10 shrimp
• vegetable oil for frying
• salt
• pepper

• frying pan

Peel and devein shrimp, add to a frying pan, and sauté in vegetable oil over medium-high heat with salt and pepper. Cook for approx. 2 – 4 min., until shrimp turn pink, then remove from heat and set aside.

Step 3/4

• 200 g glass noodles

• large saucepan
• colander

Steep glass noodles, according to package instructions, in hot water for approx. 5 – 6 min. Drain glass noodles and briefly rinse under cold water.

Step 4/4

• 4 tbsp toasted sesame oil
• 8 tbsp fish sauce
• 2 tbsp lemon juice

• lemon press
• large mixing bowl

In a large bowl, combine cucumber, onion, garlic, chili pepper, toasted sesame oil, fish sauce, and lemon juice and toss. Add drained glass noodles to bowl along with shrimp. Mix everything thoroughly together. If desired, add more lime juice, sesame oil, or fish sauce to taste. Top with chopped coriander, serve and enjoy!

Enjoy your meal!