First place the glass noodles in a bowl, pour hot water over them and leave to infuse according to the instructions on the packaging. Then drain and rinse with cold water. Then cut roughly with kitchen scissors.
Then cut the chicken tenders into small cubes, heat a pan with 1 tbsp oil, add the meat, season with a little salt and pepper and fry. Set aside.
Peel the carrots and wash the peppers and pat dry. Peel the onion and garlic cloves too.
Then cut the vegetables into large pieces, place in the mixing bowl and chop 4 sec. / level 5.
Then push everything down with a spatula, add 2 tablespoons of olive oil and steam 4 min. / 120° / level 1.
Then add the spices, i.e. 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika powder and ½ teaspoon paprika powder, 2 tablespoons oil and 2 tablespoons soy sauce and stir 15 sec. / level 1.
Finally, place the glass noodles and meat in a large bowl. Add the steamed vegetables on top and mix well.
Notes
If you like, you can toast a few cashews or pine nuts in a pan without oil and sprinkle over the salad before serving.
The glass noodle salad can be eaten both warm and cold and can be kept in the fridge for 1-2 days.