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🍽️ Noodle Salad

480 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Band Noodles 500 g
• Onions, red 1 pcs
• Dill, fresh 15 g
• Salad Cucumbers 1 pcs
• Pointed Cabbage 0.5 pcs
• Organic Lemons 1 pcs
• Peanuts, roasted and salted 100 g
• Soy Sauce 2 tbsp
• Oil 4 tbsp
• Mustard 1 tbsp
• Pepper, black ground Pinch

Instructions

1. 1. Fill a pot with about 3 liters of salted water and bring it to a boil.
2. 2. Add the noodles to the boiling water and cook them for 8 minutes until al dente.
3. 3. Cut the onions in half, peel them, and slice them into thin rings.
4. 4. Wash the dill, pat it dry, and chop it finely.
5. 5. Wash the cucumber thoroughly, cut it into quarters lengthwise, and slice it into 1 cm thick pieces.
6. 6. Wash the pointed cabbage, cut it in half, slice it into thin strips, and rinse it.
7. 7. Wash the lemon thoroughly and grate about 1 teaspoon of zest.
8. 8. Cut the lemon in half and squeeze out the juice.
9. 9. Coarsely crush the peanuts.
10. 10. Drain the noodles in a colander and rinse them under cold water.
11. 11. Place all ingredients except the peanuts in a large bowl and mix well.
12. 12. Add the lemon zest, 2 tablespoons of lemon juice, soy sauce, oil, and mustard.
13. 13. Season the salad with salt and pepper to taste.
14. 14. Serve the salad on plates and garnish with the chopped peanuts.

Nutrition per serving

• kcal: 480
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 59 g