Crispy salad wraps with Korean spices

Name: crispy salad wraps with Korean spices
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Mihoen; 400 g winter carrot; forest salad onion; 4 el (peanut) oil; 4 el vinegar; 1,5 el granulated sugar; 2 toe garlic; 3 cm fresh ginger; 300 g minced beef; 2 el sambal Badjak; 2 el Ketchup; 200 g Chinese coal; 125 g bean sprouts; 2 baby romole lettuce

Wraps of lettuce with noodles, winter carrots, salad onion, ginger, minced beef, Chinese cabbage and bean sprouts.

Ingredients

Directions

Bring a generous pot of water to the boil. When the water boils, take the pan off the heat and break the noodles above it. Let it work for 4 minutes.
Drain and rinse under cold running water. Let alone until use. Peel the winter carrot with a peeler and grate coarsely.
Cut the salad onion into thin, slanting rings and mix with the oil, vinegar and sugar through the grated carrots. Clean the garlic and cut finely.
Peel and finely chop the ginger. Heat the oil in a large frying pan or stir-fry the garlic, ginger and the rest of the sugar 1 min.
Add the mince and stir-fry in 4 min. Until golden brown and done. Season with salt and pepper.
Meanwhile, mix the sambal with the ketchup.
Heat the rest of the oil in a frying pan and fry 1 tbsp sambal paste, the Chinese cabbages and bean sprouts for 2 min.
Remove the leaves from the baby cream lettuce.
Serve with the noodles, carrot salad, the minced meat, the fried vegetables and the rest of the sambal paste in separate containers, so that everyone can fill their own wraps.