Rice noodle salad with gossamer vegetables

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.