Zutaten für 1 Asian Noodle Salad
- 1 (8 ounce) package rice noodles
- 1 cup shredded carrots
- 1 cup English cucumber, julienned
- 1/2 cup thinly sliced green onions
- 1 cup fresh bean sprouts
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1/4 cup light soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon Asian chili sauce
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon black pepper (optional)
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Zubereitung von 1 Asian Noodle Salad
- Bring a large pot of salted water (approximately 6 cups) to a rolling boil.
- Add 8 ounces of rice noodles and cook for 1-2 minutes, or until just tender. Do not overcook!
- Drain the noodles thoroughly. Immediately rinse under cold water until completely cool. Drain again.
- In a large bowl, combine the cooked noodles with all remaining ingredients.
- Gently toss to combine all ingredients evenly.
- For best flavor, let the salad sit for at least 15 minutes to allow the flavors to meld. This can be made several hours in advance.
- Refrigerate until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
21g
Fat
3g
Carbs
14g
