Summer Roll Bowl with Asian Cucumber Salad

Ingredients

• 50 g Rice noodles
• Salt
• 100 g Baby spinach
• 6 Radishes
• 4 Carrots
• 1 Mango
• 1 Avocado
• 80 g Mung bean sprouts
• 1 Organic Lime
• 1 cucumber
• 4 tbsp Agave nectar
• 5 tbsp Soy sauce
• 4 tbsp Rice vinegar
• 2 tsp Black sesame (10 g)
• 2 stems Mint
• 1 small red chili
• 2 tbsp Salted peanuts (30 g)

Instructions

1. 1.

   Cook noodles according to package instructions in boiling salted water until firm; rinse with cold water. In the meantime, wash and peel the spinach and radishes, cut the radishes into slices.

2. 2.

   Peel carrots and cut them into thin strips. Peel the mango, remove the flesh from the pit and dice it. Halve the avocado, remove the pit, scoop out the flesh, and dice it. Wash and dry the sprouts and lime.

3. 3.

   For the cucumber salad, wash the cucumber and cut it into very thin slices. Squeeze the water out of the cucumber with your hands. Mix 2 tbsp agave nectar, 1 tbsp soy sauce, and 2 tbsp rice vinegar, and stir in the cucumber and sesame seeds. Divide into 4 small bowls.

4. 4.

   Wash mint, shake dry, roughly chop the leaves. For the dressing, halve the chili lengthwise, remove the seeds, wash, chop, and mix with the remaining vinegar, agave nectar, and remaining soy sauce.

5. 5.

   Distribute all prepared ingredients in 4 bowls, stir in herbs and dressing. Roughly chop peanuts, quarter the lime, and also add it portionwise to the bowls and serve with cucumber salad.