Description
Zarte Glasnudeln umhüllen saftiges Hackfleisch, knusprige Karottenstreifen und frische Lauchzwiebeln. Aromatisch mit Soja und Sesamöl, entfaltet die Pfanne eine harmonische, würzige Tiefe und verführt mit samtiger Textur und lebendiger Farbe.
Ingredients
Scale
- 2 – 3 kleine Karotten
- Wasser
- 2 EL Öl
- etwas Sojasauce
- etwas Sesamöl
- 400 g Hackfleisch
- 250 g Glasnudeln
- 1 Bund Lauchzwiebeln
- 150 g Sojasprossen
- Pfeffer
- Muskat
- Salz
- Kräuter nach Belieben
Instructions
- Begin by thoroughly washing and peeling 2 to 3 small carrots. After peeling, use a mandoline slicer or a sharp knife to cut the carrots into thin, matchstick-sized strips to ensure even cooking and a nice texture in the final dish.
- Next, clean the bunch of spring onions (Lauchzwiebeln) by rinsing them under cold water to remove any dirt. Trim off the root ends and any wilted parts, then slice the spring onions diagonally into medium-sized pieces for better flavor release and presentation.
- Drain 150 grams of soy sprouts in a colander, shaking off as much water as possible to avoid excess moisture in the pan later.
- Take 250 grams of glass noodles and break them into shorter pieces with your hands to make them easier to handle and eat. Pour boiling water over the broken noodles in a heatproof bowl, ensuring they are fully submerged. Let them soak for 3 to 4 minutes until they become soft but still slightly firm. After soaking, drain the noodles thoroughly to remove excess water and set aside.
- Heat 2 tablespoons of oil in a large frying pan or wok over medium-high heat until it shimmers but does not smoke. Add 400 grams of ground meat (Hackfleisch) to the pan. Use a spatula or wooden spoon to break the meat apart and cook it thoroughly until it turns brown and crumbly, releasing its juices and developing a rich flavor. Once cooked, remove the meat from the pan and set aside, leaving the fat and juices in the pan.
- In the same pan with the remaining fat, add the prepared spring onions. Sauté them gently over medium heat, stirring frequently, until they become slightly softened but still retain a bit of crunch. This usually takes about 2 to 3 minutes.
- Add the soy sprouts and the carrot sticks to the pan with the spring onions. Stir-fry these vegetables briefly for about 2 minutes so they remain crisp but are warmed through, allowing their natural flavors to blend with the onions and residual meat juices.
- Return the soaked and drained glass noodles and the cooked ground meat to the pan with the vegetables. Increase the heat to high and stir everything together thoroughly to combine all ingredients evenly. Continue stir-frying for 7 to 8 minutes, allowing the noodles to absorb flavors and develop a slightly crispy texture on the bottom if desired. Stir frequently to avoid burning and ensure even cooking.
- Season the dish by adding freshly ground pepper, a pinch of grated nutmeg (Muskat), and salt to taste. Drizzle some soy sauce and sesame oil over the mixture to enhance the umami and add a subtle nutty aroma. Stir well to distribute the seasoning evenly throughout the dish.
- Once the flavors are balanced and everything is heated through, remove the pan from the heat. Optionally, sprinkle fresh herbs of your choice on top for added freshness and aroma. Serve the Glasnudelpfanne mit Hackfleisch immediately while hot for the best taste experience.
Notes
To enhance the flavor, you can add a splash of rice vinegar or a pinch of chili flakes for some heat. Using fresh herbs like cilantro or parsley can add a nice fresh touch. Ensure not to over-soak the glass noodles to prevent them from becoming mushy. Stir-frying at high heat is important to achieve a slight crispness and to meld the flavors nicely.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-500
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 20-30g
- Saturated Fat: 6-12g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 30-45g
- Cholesterol: 90-150mg
