Rice Noodle Salad

Ingredients

• 250 g medium‑wide rice noodles
• Salt
• 10 g ginger (1 piece)
• 1 Garlic clove
• 1 tbsp peanut oil
• 150 ml canned coconut milk
• 1 small red chili pepper
• 3 Carrots
• celery stalks
• spring onions
• 1 cucumber
• juice of 1.5 limes
• 2 tbsp Light soy sauce
• 1 tsp Sesame oil
• 2 leaves fresh mint
• 1 bunch fresh coriander

Instructions

1. 1.

   Cook noodles in a pot with plenty of boiling salted water for about 4 minutes. Drain, rinse under cold water and let drain well.

2. 2.

   Peel and finely chop garlic and ginger. In a pan, sauté them in 1 tbsp peanut oil over low heat. Deglaze with coconut milk. Wash, dry, seed and finely chop the chili pepper and add it to the pan. Add noodles and stir briefly.

3. 3.

   Wash, dry and slice carrots, celery stalks and spring onions into thin strips or rings. Peel, halve and slice cucumber.

4. 4.

   Whisk lime juice and soy sauce together. Stir in sesame oil. Wash, shake dry, chop herbs and fold them in.

5. 5.

   Drain noodles and mix with salad dressing and the prepared vegetables. Let rice noodle salad sit for about 10 minutes, garnish with fresh herbs and serve.