| 100 g | glass noodles |
| 1 clove | garlic |
| ½ tsp | ginger |
| 1 | Thai chili |
| 5 tbsp | soy sauce |
| 1 tsp | toasted sesame oil |
| 1 | carrot |
| 1 tbsp | cashew |
| ½ | scallion |
| lemon juice | |
| sugar | |
| ground coriander |
Add glass noodles to a bowl with cold water and let soak for approx. 10 min. Drain and cut noodles into desired length. Add noodles to a pot with hot but not boiling water and let soak for approx. 1 min. more. Drain and set aside.
Peel and dice garlic and ginger, slice Thai chili and add to a bowl. Add soy sauce, sesame oil, a squeeze of lemon juice, a pinch of sugar, and ground coriander to taste, to the bowl and whisk to combine.
Cut carrot into spaghetti using a vegetable spiralizer and transfer to the bowl. Add glass noodles to the bowl and stir until fully coated with sauce.
Add cashews to a pan and roast until fragrant. Cut scallion into thin rings using the scissors. For serving add glass noodle salad to bowls, top with cashews and garnish with scallion rings. Enjoy!
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