Asian Noodle Salad

Ingredients

• 300 g rice noodles
• 50 g unsalted peanuts
• 1 tsp light sesame seeds
• 150 g green beans
• 1 Carrot
• 2 red bell peppers
• 1 red chili pepper
• 2 stalks lemongrass
• 1 onion
• 2 Garlic cloves
• 10 g ginger (about 2 cm)
• 3 tbsp Sesame oil
• 2 tbsp Light soy sauce
• 0.5 tsp maple syrup
• 1 tbsp lime juice

Instructions

1. 1.

   Cook the rice noodles according to package instructions and drain. Roast the peanuts and sesame seeds in a small pan without added fat, stirring until fragrant; let cool and then roughly chop the peanuts.

2. 2.

   Trim the green beans and blanch them in boiling salted water for about 6 minutes. Drain, shock with cold water, dry, and cut into pieces about 3 cm wide. Peel the carrot and slice it into thin strips. Wash, halve, and deseed the bell peppers and chili; dice the peppers and finely chop the chili.

3. 3.

   Press the lemongrass firmly with the back of a knife. Peel and finely chop the onion, garlic, and ginger. In a wok heat sesame oil over high heat; add the chili and pressed lemongrass and stir-fry for 1–2 minutes. Add the green beans and bell peppers and cook for about 1 minute. Toss in the noodles, peanuts, and carrots; season with soy sauce, maple syrup, and lime juice. Let cool, then taste and adjust with salt and pepper before serving on plates.