Konjak glass noodle salad – Asian

Time

30 min

SErves

4

Calories

143 kcal

Carbs

13g

Protein

8g

Fat

6g

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

Instructions

Would you like to eat low-carb, but don’t want to do without pasta? Then you should definitely try this truly delicious Konjac Glass Noodle Salad.

Step 1

For the glass noodle salad, first bring a pot of water to the boil and salt. In the meantime, rinse the noodles thoroughly over a sieve so that the characteristic root smell disappears. Then add to the boiling water and cook for 2 – 3 minutes. Then drain, squeeze out some of the liquid and let drain well.

Step 2

Fill the pot again with water, bring to the boil, salt and blanch the broccoli florets in it for 2 minutes. Remove with a slotted spoon, briefly place in ice water, pour over a sieve and allow to drain well.

Step 3

In the meantime prepare the dressing. To do this, mix all the ingredients in a large bowl.

Step 4

Then add the konjac noodles and the vegetables to the dressing, mix carefully and season with salt and pepper.

Step 5

Divide the Konjak glass noodle salad among four plates and serve sprinkled with peanuts.

Konjak glass noodle salad
© ZDG/nigelcrane

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