Summary

Ingredients

• 150 g lass noodles
• 400 g cucumber (s)
• 400 g carrot (s)
• 6 spring onion (s)
• 1 piece (s) ginger, fresh (approx. 2 cm)
• 1 clove garlic
• 3 tablespoon soy sauce
• 4 tablespoon vinegar (white wine vinegar)
• 1 tablespoon sugar
• 1 tablespoon oil (sesame oil), toasted
• 3 tablespoon oil (chilli oil)
• 1 ½ tablespoon oil (peanut oil), toasted
• 1 ½ tablespoon sake (rice wine), alternatively dry sherry
• salt
• 3 sprigs coriander, fresher

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Instructions

1. Soak glass noodles in hot water for about 20 minutes.
2. In the meantime, peel the cucumber and carrots and cut both first into 4 cm long pieces, then lengthways into thin slices and then again lengthways into thin strips. Or you have a julienne slicer, then of course it goes much faster!
3. Cut the cleaned spring onions diagonally into rings, peeled ginger and garlic into very small cubes.
4. Mix the drained pasta, cut into 10 cm long pieces, with the carrots, cucumber and onions. Mix the soy sauce with the vinegar, sugar, the oils and the sake. Mix in the ginger and garlic. Season everything with salt and drizzle on the salad ingredients.
5. Let the lettuce soak in the refrigerator for about 15 minutes. Sprinkle with finely chopped coriander.