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Asian Noodle Salad with Vegetables

Asian Noodle Salad with Vegetables
25 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
250 grams Broccoli floret
250 grams thin Rice noodles
Salt
4 leaves Napa cabbage
1 Carrot
1 large ripe Tomato
2 Shallots
3 Garlic cloves
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 leaf
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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.