Summary

Ingredients

• 180 g lass noodles
• 3 onion (s) (young)
• 1 cucumber (s)
• 1 honeydew melon (s)
• 2 chilli pepper (s), green
• 50 g cashew nuts
• 10 tablespoon oil (peanut oil)
• 8 tablespoon vinegar (melon)
• 6 tablespoon soy sauce
• Splash Tabasco
• 1 bunch coriander greens

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Instructions

1. Cut the glass noodles into small pieces with scissors and pour boiling water over them according to the instructions on the packet.
2. Clean the spring onions and cut into fine rings. Peel the cucumber, cut in half lengthways. Remove the seeds with a spoon and dice the cucumber halves. Halve the honeydew melon and remove the stones. Then remove the pulp with a small ball cutter. Halve the two green chili peppers, cut out the stones and partitions and chop the pods.
3. Lightly toast the coarsely chopped cashew nuts in a pan without fat.
4. Mix the peanut oil, melon vinegar, soy sauce and Tabasco together. Pluck the coriander leaves and roughly chop. Mix the drained noodles, cucumber cubes, 2/3 of the melon balls, spring onion rings, cashew nuts and half of the herbs with the marinade.
5. Finally sprinkle the remaining melon balls and herbs over the salad and serve.