Asian noodle salad

Ingredients for 2 servings:

• 100 g glass noodles or rice noodles
• 1 spring onion(s)
• 4 cocktail tomatoes
• 1 carrot(s)
• 1 pointed pepper, red
• 1 some lemon juice, from one lemon
• 2 tbsp pomegranate syrup
• 1 tsp paprika paste, hot, heaped
• 4 tbsp soy sauce
• 2 garlic cloves
• 1 tsp chili flakes
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp olive oil
• ½ tbsp sesame oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

The perfect pasta salad for your next barbecue

1. Place the glass noodles or rice noodles in a bowl, pour boiling water over them, and let stand for 8 minutes. 2. Meanwhile, chop the vegetables. Cut the carrots into julienne strips, quarter the tomatoes, slice the bell peppers, and slice the spring onions into rings, and mix everything together. 3. For the dressing, combine all the ingredients. 4. Place the noodles in a colander and rinse with cold water. Transfer to a bowl and add the vegetables and dressing. Mix everything together.