Vegan noedelsalade met komkommer, peultjes en sojaboontjes
Een verfrissende, licht pikante en voedzame veganistische Thaise noedelsalade staat klaar om je te verwennen. Met een combinatie van knapperige komkommer, peultjes en eiwitrijke sojabonen, biedt deze salade een heerlijke ervaring voor de vegan maar ook zeker voor liefhebbers van de Aziatische keuken. De diverse texturen en kleuren van de ingrediënten zorgen voor een aantrekkelijk gerecht dat niet alleen voedzaam is, maar ook een feest voor het oog. Laat je inspireren door de Thaise keuken in dit recept en ontdek de vreugde van een gezonde en heerlijke vegan noedel salade.
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.
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