Warm Peanut & Passionfruit Glass Noodle Salad

Happy Weekend, everyone! g&b is serving you a beautiful Warm Peanut & Passionfruit Glass Noodle Salad today. You are definitely in for a treat if you make this. So. Much. Flavor! We’ve got passionfruit, we’ve got carrots and cucumbers, ginger and garlic and chili and peanuts and mint and a few other good, delicious and healthy ingredients that you are going to love. If all of that sounds complicated and time-consuming and altogether too much for a weekend, believe me, it is not. Swing your knife and whizz your food processor for about 5 minutes and you’ll be ready to go! A julienne peeler and/or a spiralizer really helps, good investments one and all. But you know that if I can get my lazy a** in gear, so can you! 😁

Hope you are all happy and healthy!


xoxo Donata



Ingredients

Serves 2


3 tbsp plus 1 tsp sesame oil

1 1/2 tbsp soy sauce

1 tbsp fish sauce

1 tsp plus 1/4 tsp salt

Pulp and seeds of two ripe passion fruits

3 cloves garlic, minced

1 1/2 tsp freshly grated ginger

1 tbsp smooth peanut butter

1 long serrano chili, deseeded and chopped (or leave the seeds in if you love more spiciness!

1 medium carrot or 2 small carrots, julienned or spiralized

1/2 english cucumber (6 oz/170 g), julienned

1/4 cup fresh cilantro, chopped (set some aside as garnish)

1/4 cup fresh mint leaves, chopped (set some aside as garnish)

1/2 cup sliced scallions, green part only (set some aside as garnish)

3,5 oz (100 g) glass noodles

1/2 cup dry roasted peanuts (set some aside as garnish)


Preparation


Put the glass noodles in a bowl, cover with boiling water and let them sit for about 10 minutes.

Blitz the peanuts in a small food processor until coarsely ground. In a small pan on medium high heat, warm 1 tsp of sesame oil.

Sauté the spiraled carrots with 1/2 tsp salt until slightly softened. Remove from heat and set aside.

In a bowl, mix together 3 tbsp sesame oil, the soy sauce, fish sauce, 1 tsp salt, passion fruit pulp and seeds, minced garlic, grated ginger, peanut butter and chili and whisk until well blended. Set aside.

Drain the glass noodles thoruoghlyand place in a big bowl. Add the sautéed carrots, cucumber, cilantro, mint, scallions, peanuts and the sauce. Mix through gently with a pair of tongs or a fork until all the ingredients are combined throughly.

Distribute evenly into two bowls and garnish with the remaining, cilantro, mint leaves, scallions and ground peanuts. Serve immediately.






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