Rice noodle salad with gossamer vegetables

Name: rice noodle salad with gossamer vegetables
Total time: 30 min
Yield: 4
Ingredients: 300 gram mie; 200 gram sugarsnap; 1 tablespoon oil; 4 egg; 1 bunch spring / forest onion; 200 gram root; 1 Red pepper; 1 green pepper; 100 gram peanut; 2 tablespoon salty chili sauce; 2 tablespoon sunflower oil; 1 tablespoon lemon juice; 1 tablespoon lime juice; 1 teaspoon ginger syrup

Ingredients

Directions

Prepare the product according to the instructions on the packaging, drain and rinse with cold water. Drain afterwards.
Blanch the sugarsnaps in boiling water with salt for a minute and pour them off. Rinse them with cold water and drain well.
Heat the oil and fry an omelet of the eggs. Sprinkle with salt and freshly ground pepper. Let it slide on a plate and roll up. Let it cool down and then cut the omelet roll into thin strips.
Cut the sugar snaps, spring onion and carrot into thin strips and then into finer strips.
Cut the noodles into smaller pieces and mix them together with the vegetables, omelette strips, pepper rings and peanuts.
Beat the ingredients for the dressing together and sprinkle the salad with it.