Glass Noodle Salad with Asian Dressing

for 1 serving


For the salad:
100 g / 3.5 oz. glass noodles
2 tbsp. BIO PLANÈTE Wok Oil
2 tbsp. fresh cilantro leaves
¼ bell pepper
1 green onion
100g /3.5 oz. king brown mushroom
1 tbsp. chopped cashews for garnish

For the dressing:
3 tbsp. BIO PLANÈTE Wok Oil
4 tbsp. lime juice
3 tbsp. light soy sauce
salt + pepper

Cook glass noddles in boiling water for 3–5 min., according to instructions on packaging. After draining, toss with some BIO PLANÈTE Wok Oil and salt. Chop cilantro, julienne bell pepper and green onion, mix in with glass noodles. Mix the dressing ingredients and pour over the salad. Cut king brown mushroom into thin slices, fry in some BIO PLANÈTE Wok Oil, season to taste with salt and pepper. Add to the salad along with cashews.