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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 x ca. 30 g | Thin rice noodles |
| 2 | Carrots grated |
| 1/2 | English cucumber, halved, seeded and thinly sliced |
| 6 | Radishes thinly sliced |
| 2 | green onions chopped |
| 1/4 Tasse | fresh mint chopped |
| 1/4 Tasse | cilantro chopped, fresh |
| 1/2 Tasse | lime juice |
| 1 Esslöffel | soy sauce |
| 2 Esslöffel | sugar granulated |
| 1 Teelöffel | ginger finely chopped, fresh |
| 1/2 Teelöffel | Hot red pepper sauce (opt.) |
| 1/2 Teelöffel | sesame oil |
| 1 Tasse | Sweet red pepper strips |
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1. Drop noodles into boiling water for 2 minutes until just softened. Drain and rinse well with cold water.
2. Cut noodles into 4 inch lengths with scissors and place in a salad bowl. Combine with carrots, cucumber, radishes, green onions, mint and cilantro.
3. To prepare dressing, in a bowl, whisk together lime juice, soy sauce, sugar, ginger, red pepper sauce and sesame oil.
4. Pour dressing over salad. Toss well and let marinate for 1 hour. Garnish with pepper strips. Serve cold or at room temperature. Yield:6 servings Prep. Time: 20 to 25 minutes Typed in MMformat by cjhartlin@email. Msn. Com
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