Asian Glass Noodle Salad

Ingredients

• 300 g glass noodles
• 250 g green asparagus
• 2 carrots
• 1 red chili pepper
• 2 Garlic cloves
• 10 g ginger
• 2 tbsp peanut oil
• 3 tbsp Soy sauce
• 1 Lime (juice)
• a pinch of coconut palm sugar
• 4 tomatoes
• 40 g peanuts
• 1 Red Onion
• 0.5 bunch cilantro (about 10 g)

Instructions

1. 1.

   Cook noodles according to package instructions, drain, rinse with cold water and let them dry.

2. 2.

   Wash asparagus, peel the lower third and cut off woody ends. Trim tips and set aside. Cut asparagus into 4–5 cm long thin sticks. Peel carrots and cut into sticks as well. Wash, deseed, and finely chop the chili pepper. Peel garlic and ginger and finely mince both.

3. 3.

   Heat oil in a wok and sauté garlic, ginger, and chili over medium heat for 1–2 minutes. Add carrots and asparagus and continue stirring for about 5 more minutes until just tender. Transfer the vegetables to a bowl, stir in soy sauce, lime juice, and coconut palm sugar, then let cool slightly.

4. 4.

   Wash tomatoes, quarter them, remove seeds, and dice into small cubes. Roughly chop peanuts. Peel onion, halve it, and slice into thin strips. Wash cilantro, shake dry, and roughly chop leaves. Combine the onion, peanuts, tomatoes, noodles, and vegetables in a large bowl. Taste and serve.