in Recipes

Kelp noodles with carrots and spring onions in lemon mustard sauce

updated

Spread the love

Ingredients for 2 servings:

  • 150 g noodles (kelp)
  • 1 bunch of spring onions
  • 2 m.-large carrot(s)
  • 1 small garlic clove(s)
  • 1 tbsp lemon juice
  • 1 tbsp sesame oil
  • 1 pinch of mustard
  • 1 tbsp water
  • n. B. Salt
  • n. B. Pepper, black, ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Raw vegetable main course, also suitable as a starter, also delicious as a salad with a meat dish with sauce

Crush the garlic clove and mix it well with lemon juice, sesame oil, mustard, water, salt, and pepper in a bowl. Wash the kelp noodles under running water and finely chop them with kitchen scissors. Use only the green part of the spring onions and slice them into thin rings. Cut the carrots into thin sticks. Add all these ingredients to the bowl and mix well.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Dome cake with yogurt cream and strawberries

Millet and rocket salad with tomatoes, mushrooms and olives