Asian noodle salad from a jar with peanut dressing

Ingredients for 4 servings:

• 125 g peanut butter (creamy)
• 200 g coconut milk, unsweetened
• 1 tsp curry paste, red (ready-made product)
• 1 tsp sambal oelek
• 4 tbsp soy sauce
• 1 lime(s), juice
• Salt and pepper, black, freshly ground
• 200 g rice noodles (rice vermicelli, thin)
• 3 baby pak choi
• 2 m.-large carrot(s)
• 150 g radish(s), alternatively radishes
• 3 spring onions
• 1 handful of coriander
• 50 g mung bean sprouts or soybean sprouts, fresh
• 3 tbsp, heaped peanuts, roasted and salted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 22 minutes

Vegan and gluten-free, perfect for lunch at the office or at a picnic!

Have a 750 ml glass jar ready for each person. Large screw-top jars such as pickle jars, Weck jars, or even swing-top jars for preserving are suitable for this. It is important that they can be closed tightly and are large enough. Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth. Season with salt and pepper to taste. For the pasta salad, break the rice noodles in half, pour boiling water over them according to the package instructions, and let them swell. Drain and refresh with cold water, then drain. Separate the pak choi into individual leaves, wash them, and blanch them in a little boiling water for 2 minutes. Drain and immediately refresh with cold water. Drain. Peel the carrots and radish and cut into julienne strips. Alternatively, grate coarsely using a grater or a mandolin. Clean the spring onions and trim the root ends. Also cut them lengthwise into fine julienne strips. Wash the cilantro, shake dry, and pluck the leaves from the stems. Wash the bean sprouts thoroughly and drain. Divide the dressing evenly among the jars, then top with the well-drained and cooled noodles. Layer the carrot pieces, bok choy, and radish strips. Sprinkle with sprouts, spring onions, and peanuts, and finally add the cilantro leaves. Leave the top quarters of the jars free so they can be shaken well. This allows the ingredients to mix perfectly before eating. Refrigerate the jars until ready to use. Shake thoroughly just before serving until all the ingredients are well combined. Enjoy straight from the jar at lunch at the office or at a picnic.