Asian noodle salad

Colourful vegetable and noodle salad

Something for those who enjoy Asian flavours! This tangy salad brings together glassy mung bean noodles, colourful crunchy vegetables and a flavoursome dressing that adds the finishing touch. There is not a gram of gluten, lactose, refined sugar or soy in the salad. As befits a salad, this Asian-style bowlful is easy to prepare, but tastes wonderful, is light on the stomach and packed with vitamins. Try it for yourself! 😉

Quantity: for one to two
Preparation time: 20 minutes
Severity: light
To prepare you need:
For noodles:

• 120 g vermicelli mung bean noodles (such as these or these)/or substitute with fresh zucchini noodles.
• 1/2 cup finely chopped cucumber
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped red cabbage
• 1/2 cup finely chopped peppers
• 2 stalks green onion, chopped
• handful of fresh mint leaves, chopped

For the sauce:

• 2 tablespoons of horseradish
• 2-3 tablespoons freshly squeezed lime juice
• ½ teaspoon sea salt (optional)
• 0,5-1 teaspoon finely chopped fresh chilli (you can use less or more, to taste).
• ½ teaspoon grated fresh ginger
• 1 small garlic clove, grated

How to make a noodle salad?

First, prepare the noodles following the instructions on the packet. Then drain and rinse thoroughly under cold water and set aside to cool. While the noodles are cooling, chop the vegetables into strips and mix together the sauce ingredients. Then add the noodles to a large bowl, add the chopped vegetables and pour the sauce over. Mix carefully and enjoy immediately!

The original recipe is from the Medizinimeedium blog and you can read it HERE.