Rice Noodle Salad
with chile and fresh vegetables
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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)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 330 kcal | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 45 g | (30 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams medium width Rice noodles
- Iodized salt
- 1 walnut-sized pieces ginger
- 1 garlic clove
- 1 Tbsp Peanut oil
- 150 milliliters Coconut milk (from a can)
- 1 small red chili pepper
- 3 medium sized carrots
- Celery
- scallions
- 1 Cucumber
- Juice of 1 1/2 Limes
- 2 Tbsps light soy sauce
- 1 tsp sesame oil
- 2 sheets fresh Peppermint
- 1 bunch fresh cilantro
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.
