Exotic glass noodle salad with peanut dressing

Exotic glass noodle salad with peanut dressing: a fresh salad with glass noodles, crunchy veg, lime, peanut butter, coriander and sesame.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 523 kcal per serving
• Protein: 12 g
• Fat: 22 g
• Carbs: 77 g

Ingredients

• 100 g glass noodles
• 1 carrot
• 1 cucumber
• 2 spring onions
• 3 tbsp peanut butter
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 unwaxed lime
• 1 tbsp sesame seeds
• 1 pepper
• 1 handful of coriander
• 3 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve

1. Soak the glass noodles in boiling water until soft. Drain and refresh them in cold water so they stop cooking.
2. Cut the carrot, cucumber and pepper into thin strips. Slice the spring onions into thin rings.
3. Whisk the peanut butter, soy sauce, lime juice, maple syrup and sesame oil into a smooth dressing. If it's too thick, stir in a little water.
4. Put the glass noodles, veg and spring onions in a large bowl. Fold in the dressing thoroughly so everything is evenly coated.
5. Roughly chop the coriander and briefly toast the sesame seeds in a frying pan until fragrant. This makes the topping more aromatic.
6. Serve the glass noodle salad cold, sprinkled with the coriander and sesame seeds. After a few minutes of resting, it tastes even more rounded.

Good to know

A salad like this looks bright and inviting straight away. Fresh, creamy and with just the right mix of lightness and spice.

Swaps

Sesame oil → olive oil (more monounsaturated fats), maple syrup → date syrup (a few more minerals), peanut butter → almond butter (also provides plant fats and some vitamin E), glass noodles → wholegrain rice noodles (more fibre)

Allergens

Contains peanuts, sesame and soya. For children, only serve in an easy-to-chew form; during pregnancy, the dish is usually fine with fresh, well-washed ingredients. Contains: gluten (soy sauce).

Dairy-free recipes