NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

Glass Noodle Salad

Quick & easy

20

minutes

For

2

servings

To the cook

Alicia (lellisch.veganfood) lives in Bavaria and studies industrial design. In May 2020, she started her food blog on Instagram. She wants to inspire and show how easy and delicious vegan cooking and eating is.

This goes in

  • 200 g planted.chicken Güggeli/herbs & lemon
  • 0,5 package glass noodles
  • 0,5 cucumber
  • 1 bell pepper
  • 2 carrots
  • 1 avocado
  • 1 mango
  • 1 handful of sprouts
  • a few leaves of coriander

Dressing

Ingredients

  • Juice of half an orange
  • 1 clove of garlic (pressed)
  • 4 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 tsp Sriracha
  • 0.5 tsp chilli flakes
  • 1 tsp agave syrup
  • salt and pepper

Ingredients

Preparation

  1. Prepare the glass noodles according to package directions.
  2. Cut the cucumber into thin slices. Cut the bell pepper into strips. Peel and dice the mango. Tear the head of lettuce into bite-sized pieces. Chop the coriander. Slice the carrots with a zoodle maker. Put all the chopped ingredients and the sprouts in a large bowl and stir.
  3. Fry the chicken pieces in a pan with a little oil until crispy on all sides.
  4. Blend together all the ingredients for the dressing and mix well.
  5. Pour the dressing on the salad and give the glass noodles into the salad. Halve the avocado, slice it in the skin and carefully spoon it into the bowl.
  6. Serve the salad with the chicken pieces and avocado on top and enjoy.

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