Rice Noodle Salad with Chili-Maple Peanuts
20 min
Vegan
42008
For 2 Portions
140 g
rice noodle
50 g
peanut, roasted & unsalted
10 g
mint, fresh
10 g
cilantro, fresh
1 stalk(s)
celery
1
green onion
1/2 bunch(es)
radish
1/2
cucumber
1/2
lime
30 ml
maple syrup
2 tbsp
peanut oil
1 tbsp
soy sauce
1 tbsp
rice vinegar
1/2 tsp
chili flake
1. All set?
2. Cook rice noodles according to package instructions.
3. Toast the peanuts in a pan without oil for approx. 2 min.