Ricenoodelsalad

On hot summer days I am most of the time happy to eat something that does not require a hot oven, is served cold or lukewarm and will be done in 15 minutes or less – allowing me to max out my time in front of the ventilator. And thus I find myself cooking veggies pans with couscous, for example this variation with celery and leek or a ricenoodle salad with mango.

Recipe – ricenoodle salad

Amount: 2 portions
Prep time: 15 minutes

10 g sesame seeds
2 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Tbsp rice vinegar
1/2 Tbsp chili sauce
1 Tbsp sesame oil, separated
1 small red onion
80 g rice noodles
100 g edamame
1/2 cucumber
1/2 mango
1 carrot
2 spring onions

Toast 10 g sesame seeds in a pan with a matching lid.

Meanwhile in a big bowl whisk together the salad dressing from 2 Tbsp hoison sauce, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1/2 Tbsp chili sauce and 1/2 Tbsp sesame oil.

Peel and quarter the red onion and cut into very fine stripes. Mix in with the dressing.

Cook about 1,5 L water and cover the 80 g rice noodles with it. Let sit for 5 minutes or prep according to packaging.

By now the sesame seeds should be toasted. Remove them from the pan and then cook the 100 g edamame with 1/2 Tbsp sesame oil on medium heat covered with the lid for 5 minutes. Add to the salad bowl once done.

In the meantime prep the remaining salad ingredients: cube 1/2 cucumber and 1/2 mango. Grate the carrot. Cut the 2 spring onions into rings.

Drain the rice noodles and cut them into smaller pieces, for example with a scissor. Add to the salad bowl together with the sesame seeds.

Mix everything together in the salad bowl, and add more salt if necessary.

Also tastes great cold on the next day or topped with an omelette.