Glass Noodle Salad with Carrots and Cucumber

Ingredients

• 250 g glass noodles
• 100 g black beans (canned)
• 2 carrots
• 2 Spring Onions
• 1 Garlic clove
• 1 cucumber
• 3 tbsp Sesame oil
• 4 tbsp light soy sauce
• 3 tbsp Rice vinegar
• Pepper

Instructions

1. 1.

   Soak the glass noodles in hot water according to package instructions, then rinse with cold water and drain.

2. 2.

   Rinse the beans in a sieve and drain. Peel the carrots and cut into thin strips. Wash the spring onions, trim them, slice the white parts into thin rings, and cut the green parts into long, thin ribbons and place them in cold water to keep them crisp. Peel the garlic and finely chop it. Wash the cucumber, halve it lengthwise, remove the seeds with a teaspoon, and cut it into long thin strips.

3. 3.

   Heat 2 tbsp oil in a pan. Sauté the white spring onion pieces with garlic until translucent. Add the carrot strips and 1 tbsp water, cover, and steam for about 5 minutes until tender.

4. 4.

   In a bowl combine the drained glass noodles with black beans, carrots, and cucumber. Season with soy sauce, remaining sesame oil, rice vinegar, and pepper to taste.

5. 5.

   Garnish with the curled green spring onion ribbons and serve.