Noodle Salad (Vegan)

Instructions

1. Step 1

   Place the cucumber, carrot, bell pepper, red cabbage, scallions, and cilantro in a large mixing bowl.

   Ingredients used: 150.0 gr Carrot, 20.0 gr Cilantro, 200.0 gr Cucumber, 150.0 gr Red Bell Pepper, 180.0 gr Red Cabbage, 40.0 gr Scallion

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Whisk the soy sauce, lime juice, rice vinegar, maple syrup, sesame oil, garlic, ginger, and red pepper flakes in a small bowl until combined.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic, 6.0 gr Ginger, 45.0 ml Lime Juice, 15.0 ml Maple Syrup, 15.0 ml Rice Vinegar, 15.0 ml Sesame Oil, 45.0 ml Soy Sauce, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: small bowl, whisk

3. Step 3

   Bring the water to a boil in a large pot over high heat.

   Timer: 8 min (fixed)

   Ingredients used: 2000.0 ml Water

   Cookware: large pot

4. Step 4

   Add the rice noodles and cook over medium heat until just tender, about 4 minutes.

   Timer: 4 min (fixed)

   Ingredients used: 250.0 gr Rice Noodle

   Cookware: large pot

5. Step 5

   Drain the noodles in a colander, rinse thoroughly under cold running water, and shake off excess water.

   Timer: 2 min (fixed)

   Cookware: colander, large pot

6. Step 6

   Add the cooled noodles and dressing to the vegetables. Add the peanuts and toss until everything is evenly coated.

   Timer: 2 min (fixed)

   Ingredients used: 70.0 gr Peanut

   Cookware: mixing bowl, small bowl, tongs