Glass Noodle Salad
Light glass noodle salad for a vegan meal with cucumbers, soy sauce and ginger roots
18 July, 2013
serves for
4
total time
0
HR
30
MIN
ingredients
glass noodles
50 g
cucumber
100 g
Pepper flesh
50 g
Soy sprouts
Oil
1 tbsp
white balsamic vinegar
1 tbsp
Orange juice
2 tbsp
Lemon juice
2 tbsp
Soy sauce
1 tbsp
Ginger root
1 cm
Corainder leaves
2 tbsp
Preparation
Cook the glass noodles according to the instructions on the packet, drain through a sieve, rinse in cold water and drain thoroughly.
Cut the cucumber, first across into 5 mm slices, then into strips. +
Cut the pepper flesh into strips approximately 4 cm long.
Put the soya sprouts into a sieve and pour boiling water over them, then rinse in cold water and drain.
Mix together the oil, balsamic vinegar, orange- and lemon juice, soy sauce and ginger root. Mix the glass noodles with the cucumber, pepper and soya sprouts. Serve with the vinaigrette, garnished with coriander leaves.
