Course: Lunch/Dinner/Appetizer
Prep Time: 20 min
Cooking Time: 10 min
Servings: 4
INGREDIENTS
- 2 tbsp soy sauce
- 1 lime
- 1 clove of garlic (minced)
- 1 tsp grated ginger
- 4 tbsp powdered peanut butter
- 2 tablespoons water
- 1 tablespoon sugar-free maple syrup
- 200 g whole grain noodles (cooked)
- ½ red cabbage (chopped)
- 2 carrots (cut into thin strips)
For decoration: spring onions and peanuts
METHOD
STEP 1: First prepare the sauce by adding a small bowl of soy sauce, lime juice, crushed garlic, grated ginger, peanut butter powder, water, and sugar-free syrup. Mix the ingredients well and then divide it into 4 small sauce bowls.
STEP 2: Pour cooked and drained noodles in a large bowl along with the chopped red cabbage and finely chopped carrots. Mix all ingredients.
STEP 3: Divide the noodle salad into 4 bowls and pour the sauce into each bowl. Garnish the portions with spring onions and peanuts.
NUTRITIONAL INFORMATION: 1 portion = 1/4 recipe
Fat 3g Protein 11g Carbs 25g Calories 176 kcal
Course: Recipe Library – Vegan