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Ingredients
Asian Noodle Salad with Vegetables
- Ingredients
- 250 grams Broccoli
- 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 Tbsps soy sauce
- 2 Tbsps lemon juice
- ½ tsp Sambal oelek
- ½ Tbsp sugar
- 1 Tbsp Peanut oil
- 100 milliliters Coconut milk (unsweetened)
- cilantro
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.
Rinse cabbage and cut into strips. Peel and cut carrot into fine strips.Rinse tomato, cut into quarters, remove seeds and cut into strips.
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.
To serve, combine broccoli noodles, cabbage, carrot, tomato and transfer to plates. Top with sauce and sprinkle with cilantro leaves.