John Myers
Ingredients for 2 servings:
- 2 carrots
- 100 g glass noodles
- ½ cucumber(s)
- 125 g mung bean sprouts
- 1 cup of natural yogurt
- 10 ml soy sauce
- 1 tsp red chili paste
- ½ can of corn
- 1 shot of citric acid
- some balsamic vinegar
- oil
- Cayenne pepper
- Garlic granules
- Herbs
- 2 eggs
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 7 minutes
spicy pasta salad with lots of vegetables
Slice the cucumber and then quarter it. Using a potato peeler, slice the carrots into wafer-thin slices. Next, prepare the dressing. Put the natural yogurt in a bowl. Add a little oil and a generous splash of balsamic vinegar and mix everything until smooth. Then add the soy sauce, chili paste, spices, herbs, and citric acid, mix well, and season to taste. I added parsley and chives as herbs. Cook the glass noodles according to the package instructions. Then rinse with cold water and let cool. Meanwhile, add the mung beans and the thinly sliced carrots to boiling water and cook for a few minutes until everything is nice and al dente. Then let these cool as well. Briefly rinse the canned corn with water. Hard-boil the eggs and then cut them into small cubes. Put all the ingredients in a large bowl and mix everything with the dressing. It’s best to let the salad stand for half an hour to allow the dressing to infuse. Tip: My dressing was very intense and spicy in the small bowl, but I had to add more seasoning after mixing it with the salad. So don’t be alarmed if the dressing seems very spicy at first.
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