John Myers
Ingredients for 4 servings:
- 200 g glass noodles
- 1 mango(s), not too soft
- 1 cup soy granules (a small coffee cup, not a pot)
- 1 tbsp vegetable stock powder
- 1 tbsp soy sauce
- e.g. liquid smoke, smoked paprika powder or Worcestershire sauce
- 2 large carrots, grated
- 2 spring onions
- 100 g sugar snap peas or edamame
- ½ cucumber(s)
- 2 handfuls of iceberg lettuce, chopped
- 1 handful of peanuts
- 1 handful of coriander leaves, chopped
- 2 tbsp lime juice
- 1 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp honey or agave syrup
- 1 tbsp sunflower oil
- e.g. Sriracha sauce
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
With veggie mince made from soy granules
Pour boiling water over the glass noodles and let them stand for 5 minutes. Drain through a fine sieve and set aside to cool. Mix the soy granules with the vegetable stock and pour over the hot water. Let the granules soak in the water for 10 to 15 minutes. Then drain through a fine sieve and press dry with a cloth. Heat enough oil in a pan and add the granules. Fry at high heat for at least 10 minutes. Stir frequently to prevent burning. When the soy is crispy, add the soy sauce. To intensify the flavor, you can add liquid smoke or other smoky ingredients. Remove from the heat and let cool. Now chop the vegetables and mango. Peel the mango and cut into pieces. Cut the green and white parts of the spring onions into strips and halve the snow peas. Then slice the cucumber, remove the seeds with a spoon, and cut into small pieces. Grate the carrots and shred the lettuce. Finely chop the peanuts and cilantro. For the dressing, first mix the thicker sauces (sweet chili and honey) with the oil, then slowly stir in the liquid ingredients (lime and soy). Add a little more sriracha sauce for a kick, if desired. Combine the ingredients in a bowl, pour over the dressing, and toss to combine. The salad is now ready to serve.
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