Ingredients

For the glass noodle salad

• 1 package (250g) Konjac glass noodles
• 250 g mung bean sprouts – rinse in a sieve and drain
• 200 g cucumber – wash; Using a vegetable peeler, peel into long, thin strips
• 200g broccoli – cut into small florets
• 100 g carrots – peel; Using a vegetable peeler, peel into long, thin strips
• 100 g mango – cut into thin strips
• 3 spring onions (optional) – cut into rings with the greens
• 2 tbsp peanuts, unsalted – chop

For the dressing

• 3 tablespoons peanut butter
• 3 tbsp rice vinegar
• 2 tbsp tamari (soy sauce)
• 2 tsp finely grated ginger
• 1 large garlic clove (optional) – finely grate
• 1 tsp sesame oil, toasted
• 1 pinch cayenne pepper
• 2 tbsp chopped cilantro
• Crystal salt and pepper from the mill

If you are a fan of Asian cookbooks such as Asian After Work, Complete Asian Cookbook, Thai Street Food, Lucky Peach or David Chang’s Momofuku you will love creating your own mouth-watering Asian dishes with Jennifer Joyce’s My Asian Kitchen.

To quickly and easily peel and slice, place vegetable on a firm cutting surface and draw the cutter downward along the length of the vegetable while applying gentle pressure. Marketed worldwide, Triangle Germany stands for high-quality and functional kitchen tools for professional chefs and ambitious home cooks.

If you are a fan of Asian cookbooks such as Asian After Work, Complete Asian Cookbook, Thai Street Food, Lucky Peach or David Chang’s Momofuku you will love creating your own mouth-watering Asian dishes with Jennifer Joyce’s My Asian Kitchen.

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