Wednesday July 9th, 2014
Rice noodles salad
For 4 servings:
250 g rice noodles
5 green onions
1 big cucumber (or 5-6 small)
chili, to taste (optional)
3-4 tablespoons sesame seeds
5 tablespoons soy sauce
the juice of one lemon (or 3 tablespoons rice vinegar)
1 cm ginger, grated
2 cloves of garlic, mashed
Prepare the rice noodles as directed on the package. Drain and set aside.
Chop all the vegetables finely.
Prepare a dressing mixing the soy sauce, lemon juice (or rice vinegar), ginger and garlic.
Mix all ingredients in a bowl. Garnish with fennel leaves.
Serve with Sticky 5 spices tempeh
Variation: instead of lettuce you can use (Chinese) cabbage
Note: for weight loss use less noodles