Buy all ingredients right below the recipe
Ingredients for the Salad & Dressing
- 200 g glass noodles
- 200 g carrots
- 1 cucumber
- 2 spring onions
- 30 g fresh cilantro
- 200 g mung bean sprouts
- 30 g Thai basil
- 1/2 tsp fennel seeds
- 1 star anise
- 100 g unsalted peanuts
- 2 tbsp soy sauce
- 1 tbsp neutral vegetable oil
- 2 tsp salt
Dressing Base
- 1 tsp garlic cloves (chopped)
- 2 tbsp lime (juice)
- 55 g coconut blossom sugar
- 1 tsp chili flakes
- 180 ml still water (boiling)
Preparation
- 1First, prepare the vegan fish sauce: Place garlic, coconut blossom sugar, chili flakes, and 1 1/2 tsp salt in a bowl and pour 180 ml of boiling water over them. Stir well until the sugar has dissolved, then add the lime juice.
- 2Cut the carrots into fine julienne strips with a peeler. Halve the cucumber and cut into fine half-moons. Roughly chop the cilantro, spring onions, and Thai basil.
- 3In a hot pan, briefly roast the fennel seeds and star anise until fragrant. Then add 6 tbsp of the prepared vegan fish sauce and let it reduce briefly. Finally, stir in the soy sauce and remove the pan from the heat. (Tip: For more protein, vegan meat alternatives can also be fried here).
- 4Place the glass noodles in a bowl with boiling water (stove turned off) and let them steep for about 4 minutes until soft. Drain and rinse with cold water. Divide the noodles into small portions or 'nests' to facilitate serving.
- 5In a large bowl, combine the noodles with the prepared vegetables, herbs, and peanuts. Add the remaining vegan fish sauce, the remaining salt (1/2 tsp), and additional soy sauce to taste. Mix everything thoroughly.
- 6Arrange the salad in bowls and serve immediately. Enjoy your meal!
Knuspr-Küche
Tipp: Für ein noch intensiveres Aroma kannst du die Erdnüsse vor dem Hacken kurz in einer fettfreien Pfanne anrösten. Der Salat schmeckt am besten, wenn er etwa 15 Minuten durchziehen konnte.