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🍽️ Fresh vegan glass noodle salad

328 kcal · 30 min · 4 servings

Fresh vegan glass noodle salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour boiling water over the glass noodles in a bowl.
  2. 2. Let the noodles soak for about 10 minutes until they are soft.
  3. 3. Drain the water and let the noodles drip dry.
  4. 4. Cut the drained noodles into smaller pieces using kitchen scissors if desired.
  5. 5. Wash the bell peppers thoroughly.
  6. 6. Halve the bell peppers and remove the inside with the seeds.
  7. 7. Cut the deseeded bell peppers into thin strips.
  8. 8. Peel the onion.
  9. 9. Halve the peeled onion.
  10. 10. Cut the onion halves into thin strips as well.
  11. 11. Peel the cucumber.
  12. 12. Cut the peeled cucumber lengthwise into two halves.
  13. 13. Remove the inside with the seeds from the cucumber halves.
  14. 14. Slice the deseeded cucumber halves into thin slices.
  15. 15. Wash the chili pepper.
  16. 16. Halve the chili pepper.
  17. 17. Remove the inside with the seeds from the chili pepper.
  18. 18. Finely chop the deseeded chili pepper.
  19. 19. Wash the cilantro leaves.
  20. 20. Shake the cilantro leaves dry.
  21. 21. Pluck the leaves from the cilantro stems.
  22. 22. Whisk the ginger, maple syrup, lime juice, and 2 to 3 tablespoons of soy sauce in a small bowl.
  23. 23. Add the drained noodles, pepper strips, onion strips, and cucumber slices to a large bowl.
  24. 24. Pour the prepared sauce over the vegetables and noodles.
  25. 25. Mix everything well so that the noodles and vegetables are evenly coated with the sauce.
  26. 26. Finally, adjust the seasoning with a little more soy sauce if necessary.
  27. 27. Divide the salad among four small bowls.
  28. 28. Sprinkle each salad with chopped peanuts.
  29. 29. Add the plucked cilantro leaves as a garnish.
  30. 30. Serve the salad immediately.

Nutrition per serving