Thai noodle salad
Vegan noodle salad with snow peas, soy beans, cucumber and ginger
Equipment
- Big bowlto mix in the salad
- Pan with water and saltto blanch the snow peas
- MortarYou can also finely chop the ginger and garlic, but it is best with a mortar and pestle.
- Chef's knife
- Cutting board
- Paring knife
- Grater or microplanefor the lime zest
- Scale
Ingredients
- 500 gram udon noodles dry a variant that still needs to be cooked
- 250 gram pods
- 100 gram soy beans clean
- 100 gram cucumber without seeds, cut into 1 cm thick half-moons
- 50 gram cashew nuts coarsely chopped
- 10 gram red chili pepper without seeds, cut into fine half-moons
- coriander picked leaves (to taste, not everyone likes coriander)
- Pepper and sea salt
The ketjap peanut sauce
- 35 gram ginger without peel cut into coarse slices
- 10 gram garlic clean cut into coarse slices
- 2 pieces limes of 1 the zest and of 2 the juice
- 40 gram ketjap manis
- 60 gram sesame oil
- 100 gram peanut butter Calve or another (vegan) peanut butter
Instructions
Cutting and picking the ingredients
- Cut the cucumber, red pepper, garlic and ginger as described in the ingredients list.
- Pick the coriander so that you only have the leaves. Choose the amount to your own taste, not everyone likes coriander.
Cooking the ingredients
- Bring the water with salt to the boil.
- Blanch the pods in boiling salted water for about 1 minute
- Remove with a sieve or slotted spoon (you still need the water), and place the snow peas in ice water.
- Cook the noodles as described on the packaging.
- Drain them and cool them briefly under cold water. (the noodles don't have to be stone cold, just the high heat has to be removed)
The ketjap peanut sauce
- Crush the garlic and ginger with a mortar until it becomes a fine paste. This releases the flavors nicely.
- Grate a lime and add it.
- Cut both limes in half and pound out the juices in a mortar. Then remove the limes
- Add the peanut butter, soy sauce, and sesame oil and mix together so that your sauce is an even mass.
Finish the salad
- Place the noodles, cucumber, soy beans, red pepper and cashew nuts together in the bowl.
- Add the ketjap peanut sauce and mix it together.
- Season with salt and pepper to your own taste.
- Sprinkle the picked coriander leaves over the salad.