Thai rice noodle salad

Ingredients for 4 servings:

• 100 g noodles (rice noodles), thin
• 200 g cucumber(s), cut into strips
• 1 bell pepper(s), red, cut into strips
• 100 g mung bean seedlings (jar)
• 1 piece(s) ginger, approx. 1.5 cm
• 2 tsp oil
• 1 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 2 tbsp orange juice
• 2 tbsp lemon juice
• 3 tbsp coriander greens, chopped
• 2 tsp honey
• e.g. chili pepper(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the rice noodles according to the package instructions, then drain and let cool. Peel and finely chop the ginger. Finely chop the chili peppers, if desired, and mix with the ginger, orange and lemon juice, honey, soy sauce, balsamic vinegar, coriander leaves, and oil. Combine the cucumber, bell pepper, and rice noodles and drizzle with the dressing. Let the salad marinate in the refrigerator for about 2 hours before serving.