🍽️ Rice noodle salad with melon

Name: Rice noodle salad with melon
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g glass noodles; 300 g green beans; salt; 2 red onions; 200 g honeydew melon; 1 tbsp rice vinegar; 3 soy sauce (light); 0.5 tsp cane sugar; 4 tbsp peanut oil; 1 tsp lime juice; chili flakes; 2 tbsp roasted peanuts (chopped); cilantro

261 kcal · 30 min · 4 servings

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Ingredients

350 g glass noodles
300 g green beans
salt
2 red onions
200 g honeydew melon
1 tbsp rice vinegar
3 soy sauce (light)
0.5 tsp cane sugar
4 tbsp peanut oil
1 tsp lime juice
chili flakes
2 tbsp roasted peanuts (chopped)
cilantro

Instructions

1. Cook the rice vermicelli exactly as long as stated on the package. Cut them into bite-sized pieces with kitchen scissors if you like.
2. Blanch the beans in salted water for about 8 minutes. Shock them immediately with cold water, drain them and cut them diagonally in half or thirds. Peel the onions, halve them and cut them into thin strips. Peel the melon and slice it thinly.
3. Whisk the rice vinegar with the soy sauce, sugar and oil. Season the dressing with lime juice and chili. Fold in all the prepared ingredients and fill the salad into small bowls. Serve the salad garnished with peanuts and fresh coriander.

Nutrition per serving

kcal: 261
Protein: 8 g · Fett/Fat: 13 g · Carbs: 32 g