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!
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)
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.