Rainbow noodle salad with peanut sauce

Name: Rainbow noodle salad with peanut sauce
Prep time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp maple syrup; 4 tbsp peanut butter; 60 g edamame; 2 tbsp coconut milk; 300 g broccoli; 2 ½ cm ginger; 1 garlic cloves; ¼ red cabbage; 1 carrots; 1 tbsp olive oil; 1 ½ tbsp rice vinegar; 250 g dried soba noodles; a little pepper; a little salt; 2 tsp sesame seeds; 2 tbsp soy sauce

main dish salad

Total: 50 min. | Active: 30 min.

vegan, lactose-free, gluten-free

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This rainbow noodle salad has it all! It is made up of mild whole-grain noodles, a rich and creamy sauce, and crunchy fresh vegetables. Together, all of these ingredients produce a dish that is perfect for a light lunch or a vegan picnic. Once you've tried the peanut sauce, there's every chance you'll be hooked! You can also prepare the sauce on its own and use it as a dip for summer rolls or vegetable sticks.

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Ingredients

for 4 person

Peanut sauce
4 tbsp	peanut butter
1 ½ tbsp	rice vinegar
2 tbsp	coconut milk
2 tbsp	soy sauce
1 tbsp	maple syrup
2 ½ cm	ginger, peeled
1	garlic clove

Salad
250 g	dried soba noodles
300 g	broccoli, cut into florets
1 tbsp	olive oil
a little	salt
a little	pepper
1	carrot, cut into thin strips
¼	red cabbage, cut into thin strips
60 g	edamame, cooked (e.g. tinned)
2 tsp	sesame seeds

How it's done

Peanut sauce

Place all the ingredients in a food processor/blender and puree to make a homogeneous sauce. Set aside the sauce.

Salad

Cook the noodles according to the instructions on the packet, drain. Place the broccoli florets on a baking tray lined with baking paper, drizzle with olive oil, season.

Bake for approx. 15-20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool.

Mix the noodles with the broccoli, carrots, red cabbage and edamame beans. Add the reserved sauce, mix well. Plate up the salad, sprinkle with sesame seeds.

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