Asian Noodle Salad with Vegetables
Ingredients
- Ingredients
- 400 grams thin Rice noodles
- salt
- 4 Tomatoes
- 300 grams Baby corn cob
- 1 bunch scallions
- 1 red Bell pepper
- 1 yellow Bell pepper
- ½ green chili pepper
- ½ red chili pepper
- 200 grams Peanuts (fresh, skinless, not roasted or salted)
- 3 Limes (juice)
- 1 Tbsp sugar
- 4 Tbsps soy sauce
Preparation steps
Soak the noodles in cold water. Rinse the tomatoes, cut in half, remove the stalk and seeds and cut into cubes. Blanch the baby corn in boiling water and drain. Rinse and trim the scallions and cut into thin rings.
Rinse the bell peppers, cut in half, remove seeds and ribs and cut into small cubes. Rinse the chilies, cut in half lengthwise, remove the seeds and ribs and very finely chop. Toast the peanuts in a dry pan until golden brown. Cut the glass noodles into pieces about 5 cm (approximately 2 inches) long. Cook in salted water until al dente, drain, and mix with the vegetables.
For the dressing, mix lime juice with soy sauce and sugar and pour over the salad. Toss to coat and let the salad sit for about 30 minutes to 1 hour. Season to taste, mixing well, and serve on plates, garnished as desired.
