Rice Noodle Salad

with chile and fresh ​​vegetables
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Rice Noodle Salad
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 55 min.
Ready in
Calories:
330
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories330 kcal(16 %)
Protein9 g(9 %)
Fat11 g(9 %)
Carbohydrates45 g(30 %)

Ingredients

for
4
Ingredients
250 grams medium width Rice noodles
Iodized salt
1 walnut-sized pieces ginger
1 garlic
1 tablespoon Peanut oil
150 milliliters Coconut milk (from a can)
1 small red chile pepper
3 medium sized carrots
Celery
scallions
1 Cucumber
Juice of 1 1/2 Limes
2 tablespoons light soy sauce
1 teaspoon sesame oil
2 sheets fresh Peppermint
1 bunch fresh cilantro
How healthy are the main ingredients?
Coconut milksoy saucesesame oilgingergarliccarrot

Preparation steps

1.

Cook the pasta in plenty of salted boiling water for about 4 minutes. Rinse in cold water and drain well.

2.

Peel and finely chop the garlic and ginger, then sauté in 1 tablespoon of peanut oil. Deglaze with coconut milk. Remove the seeds from the chili pepper, finely chop it and add it. Add the noodles and cook briefly.

3.

Cut the carrots and celery into thin slices and cut the scallions into rings. Peel the cucumber, halve and slice.

4.

Stir the lime juice, soy sauce and a little salt together. Slowly add some sesame oil while stirring. Chop the herbs and stir in.

5.

Mix the salad with the dressing and the other prepared ingredients. Let stand for 10 minutes before serving.