Glass noodle salad

Ingredients for 3 servings:

• 100 g glass noodles
• 1 cucumber(s)
• 2 carrots
• 1 bell pepper(s), red
• 1 bunch of spring onions
• 1 bunch of coriander
• n. B. Chili pepper(s), red, pickled
• 1 handful of cashew nuts or peanuts, chopped
• 1 garlic clove(s)
• 60 g peanut butter, unsweetened
• ½ can coconut milk, approx. 400 g each
• 1 tbsp curry paste, red
• 2 tbsp maple syrup
• 1 lime(s) or lemon(s), juice
• 2 tbsp sesame oil
• some rice vinegar
• 2 tbsp soy sauce
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Soak the glass noodles in hot or boiling water for about 5 minutes until soft. Peel the cucumber and carrots, cut into 4 pieces, and slice them into vegetable spaghetti using a spiral cutter. Cut the bell pepper into 4-5 pieces, peel them as well, and slice into thin strips. Slice the spring onions into rings. Finely chop the cilantro. Chop the chili. Place the prepared ingredients in a large bowl. Then prepare the peanut sauce. Finely chop the garlic, add it to a small bowl with all the remaining ingredients, and mix well. Add the peanut sauce to the prepared salad ingredients and mix. Finally, sprinkle the salad with the nuts. Feel free to vary the quantities of the peanut sauce ingredients according to your taste. If you don’t have a spiral cutter, you can use a vegetable peeler instead and cut the resulting slices into thin strips.