Asia on a plate. Plenty of aromatic spices, with a hint of spiciness, paired with rice noodles and crunchy nuts!
Ingredients
- Brown sugar – a pinch
- Spring onions – 4 pieces
- Red chili pepper – 1 piece
- Red bell pepper – 1 piece
- Ground ginger – 0.5 teaspoon
- Chinese cabbage – 300 g
- Rice noodles – 150 g
- Carrot – 250 g
- Ground coriander – 0.5 teaspoon
- Salt – a pinch
- Peanut butter – 75 g
- Fresh coriander – 22 g
- Lime – 0.5 piece
- Peanuts – 3 tablespoons
- Peanut oil – 5 tablespoons
- Garlic cloves – 2 pieces
- Ground star anise – a pinch
Preparation
Step 1: Prepare the Dressing Cook the noodles according to the instructions on the package, drain, rinse, and let them cool.
Clean and deseed the chili, peel the garlic, and finely chop both ingredients. Sauté in hot oil for 1 minute. Season with spices and briefly fry everything together. Add peanut butter and melt, then let it cool. Season the dressing to taste with lime zest, lime juice, salt, and sugar.
Step 2: Chop the Vegetables Slice the spring onions into thin rounds. Peel and finely grate the carrot. Clean the Chinese cabbage and cut it into thin strips. Clean the bell pepper, remove the seeds, and also cut it into thin strips. Roughly chop the peanuts. Pluck the coriander leaves.
Step 3: Serve the Salad Mix the vegetables and noodles with the dressing. Season to taste. Serve sprinkled with peanuts and coriander leaves.
