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Light glass noodle salad for a vegan meal with cucumbers, soy sauce and ginger roots
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
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.