Glass noodle salad with lemongrass dressing

Step 1/ 4

• ½ cucumber
• ½ carrot
• ½ yellow bell pepper
• ½ mango
• roasted peanut (for garnish)

• knife
• cutting board

Halve cucumber and slice into half moons. Slice carrot, bell pepper, and mango into matchsticks. Roughly chop peanuts.

Step 2/ 4

• 75 g snow peas
• 125 g glass noodles

• pot
• saucepan

Bring a saucepan of salted water to a boil. Blanch snow peas for approx. 30 sec. Drain, let cool, and slice diagonally. Cook glass noodles according to package instructions.

Step 3/ 4

• 1 limes
• ¼ chili
• ½ stalk lemongrass
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp rice vinegar

• citrus press
• bowl

Juice the limes and finely slice chili. Tenderize lemongrass with the back of a knife, then finely slice. In a bowl, combine lemongrass, lime juice, sesame oil, soy sauce, sugar, rice vinegar, and chili. Mix well.

Step 4/ 4

• 5 g mint
• 5 g cilantro
• sesame seed (for garnish)

• 4 bowls

Divide glass noodles into serving bowls. Top with sliced vegetables, mango, and salad dressing. Garnish with fresh mint and cilantro, peanuts, and sesame seeds. Enjoy!

Enjoy your meal!