#bettinerecipes
Asian salad with goat cheese
A little sunshine on your plate is always nice, especially with this lovely spring weather. Therefore, today a green salad with sugarsnaps, Edamame beans and cucumber. A lovely light meal that you can combine with a piece of fish if you wish, but it certainly does not need it.
Total time
25 minutes
Ingredients
für 4 Personen| 250 g | mihun |
| 1 | red pepper |
| 3 cm | ginger |
| 4 tbsp | sesame oil |
| 1 | lime |
| 2 tbsp | sesame seeds |
| 250 g | sugarsnaps |
| 200 g | Edamame beans |
| 1/2 | 1/2 cucumber |
| 1 | small white onion |
| 1 tub of | cress |
| 1 | Bettine pearls |
| Salt and pepper |
Preparation
-
- Prepare the noodles according to the instructions on the packet. Drain and rinse cold.
- Cut the red pepper into rings and peel and finely chop the ginger. Mix the red pepper and ginger with the sesame oil, lime juice and sesame seeds. Season to taste with salt and pepper. Mix half of the dressing with the noodles.
- Blanch the sugar snaps in plenty of boiling water for 3 minutes, adding the soy beans in the last minute. Drain and rinse cold.
- Slice the cucumber lengthwise and cut into diagonal slices. Cut the onion into thin strips. Mix the vegetables with the rest of the dressing.
- Divide the noodles among four plates and distribute the vegetables on top. Sprinkle with the cress and Bettine pearls.
