Asian Noodle Salad
serving
- 60 g rice noodles
- 1 carrot
- 4 small salad leaves
- A few drops of lime juice
- 1 tbsp cashews
- Some mint leaves
- 1 tbsp nuoc-mâm or soy sauce
- 1 tbsp oil olive, rapeseed, or sesame
- Bring water to a boil in a saucepan or kettle. Remove from the heat, add the noodles, and let them cook for 4 minutes. Rinse with cold water and drain in a colander.
- Peel and grate the carrot (or cut into fine sticks with a large knife).
- Wash the salad leaves and pat them dry. Rinse the mint. Chop both finely with a knife (or scissors).
- Coarsely crush the cashew nuts with a large knife.
- Mix all ingredients in a small bowl with a few drops of lime juice, nuoc-mâm, and oil.
No need to add salt, as nuoc-mâm (or soy sauce) already contains it.
