Rice noodle salad with green beans and carrots

Ingredients for 2 servings:

• 150 g rice noodles, wide
• 150 g beans, green, fine
• 150 g carrot(s)
• 2 spring onions
• 2 tbsp cashew nuts, roasted, unsalted
• 1 tbsp sesame seeds, roasted
• 1 garlic bulb(s), crushed
• 0.33 tsp ginger, peeled, grated
• some chili pepper(s) without seeds, amount according to spiciness and taste, very finely diced
• 1 tbsp soy sauce, light, or more
• some sugar, brown
• n. B. Pfeffer
• 1 ½ tbsp rice vinegar, more if needed
• 1 tbsp vegetable broth, cold, possibly more
• 1 tbsp sesame oil, light
• a little sesame oil, dark

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Asian spiced

Soak the rice noodles in hot water according to the package instructions, drain, and let cool. Wash and trim the beans, cook in salted water for about seven to ten minutes until al dente, drain, and rinse with cold water. Drain well and cut into bite-sized pieces. Wash and peel the carrots, cut them into spaghetti using a spiralizer, and also shorten them. For the dressing, mix the garlic, ginger, chili, soy sauce, sugar, rice vinegar, and broth. Whisk in the light sesame oil and season with a few drops of dark sesame oil. Toss the noodles and vegetables with the dressing and let stand for about half an hour. Add the coarsely chopped cashews and season to taste. Serve sprinkled with sesame seeds.