Rice noodle salad with peanut sauce

Ingredients for 4 servings:

• 400 g rice noodles
• 4 tbsp peanut butter
• 1 tbsp sesame oil
• 4 tbsp soy sauce
• 2 tsp lime zest, organic
• 1 tbsp lime juice
• 60 ml water
• 1 tbsp ginger
• 1 clove(s) garlic
• 400 g zucchini
• 1 broccoli
• 3 tbsp sesame seeds, roasted
• 4 carrots
• 1 cucumber(s), organic
• 2 spring onions
• 150 g beans, green, frozen
• 1 tsp chili flakes or powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegan, paleo, gluten-free

Cook the rice noodles according to the package instructions. If the sesame seeds are not toasted, toast them in a hot pan without oil for about 2-3 minutes, stirring frequently. Mix the peanut butter, sesame oil, soy sauce, lime zest, lime juice, and water to make a sauce (adjust the amount of water if necessary; it’s better if it’s a bit more runny). Cut the broccoli into florets (you can also use the stalks; peel if necessary), wash, and dry them. Halve or third the beans. Remove the seeds from the cucumber and cut into fine sticks. Spiralize the carrots and zucchini or cut them into fine sticks. Dice the onion (I prefer to dice them finely, but you can also chop them roughly). Crush the garlic and finely chop the ginger. Add about 1 tablespoon of sesame oil to a hot pan, fry the garlic and ginger briefly with the spring onions and chili flakes. Then add the zucchini, carrots (about 2/3), broccoli, and beans and fry for 5 minutes. Turn off the heat. Deglaze the pan with a little water, stir in the sauce, and simmer briefly on the hot stovetop. Serve with rice noodles, cucumber, the remaining carrot sticks, and sesame seeds.