Asian Noodle Salad with Vegetables

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Asian Noodle Salad with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
250 grams Broccoli
250 grams thin Rice noodles
salt
4 leaves Napa cabbage
1 carrot
1 large ripe tomato
2 shallots
3 garlic
100 grams roasted Peanuts
2 tablespoons soy sauce
2 tablespoons lemon juice
½ teaspoon Sambal oelek
½ tablespoon sugar
1 tablespoon Peanut oil
100 milliliters Coconut milk (unsweetened)
cilantro
How healthy are the main ingredients?
BroccoliNapa cabbageCoconut milksoy saucesugarsalt

Preparation steps

1.

Rinse broccoli and cut florets smaller if necessary. Bring plenty of salted water to a boil. Cook noodles and broccoli for about 4 minutes until noodles are al dente, drain in colander, rinse with cold water and drain again.

2.

Rinse cabbage and cut into strips. Peel and cut carrot into fine strips.Rinse tomato, cut into quarters, remove seeds and cut into strips.

3.

Peel shallots and garlic, coarsely chop and combine with peanuts, soy sauce, lemon juice, sambal oelek and sugar and puree. Heat peanut oil in a pan and saute puree briefly. Add coconut milk and simmer for 1-2 minutes. If necessary, add some water. Remove from heat and transfer to bowl.

4.

To serve, combine broccoli noodles, cabbage, carrot, tomato and transfer to plates. Top with sauce and sprinkle with cilantro leaves.