Glass Noodle Cashew Salad

Ingredients

• 400 g glass noodles
• 2 carrots
• 2 Garlic cloves
• 150 g soy sprouts
• 200 g pak choi
• 2 red chili peppers
• 1 tsp freshly grated ginger
• 2 tbsp sesame seeds
• 2 tbsp sesame oil
• 2 tbsp Lime juice
• 2 tbsp rice wine
• light soy sauce
• Cayenne pepper
• 150 g peeled cashew nuts
• 1 bunch coriander leaves

Instructions

1. 1.

   Cook the noodles according to package instructions, then drain. Peel and cut the carrots into ~4 cm long thin sticks. Peel and finely chop the garlic. Rinse the soy sprouts under running water and blanch them in boiling salted water for 1-2 minutes. Remove, shock with cold water, and set aside.

2. 2.

   Wash, trim, and slice the pak choi into wide strips. Wash, trim, and slice the chili peppers into strips. Together with garlic, ginger, and sesame, sauté in hot oil. Add carrots, soy sprouts, and pak choi; stir-fry for another 1-2 minutes.

3. 3.

   Remove from heat, add lime juice and rice wine, season with light soy sauce and cayenne pepper. Toss in the noodles and let cool to lukewarm. Toast the cashew nuts in a dry pan until golden brown, then mix into the salad. Before serving, roughly chop coriander leaves, fold them in, adjust seasoning, and serve in bowls.