ASIAN NOODLE SALAD à la Tomami Japan
Ingredients for 4 persons
200 g glass noodles
1 thumb-sized piece of ginger
2 cloves garlic
1 tbsp. Thai fish sauce
1-2 tbsp. Tomami Japan
1 bunch of cilantro leaves, roughly chopped
1 sprig of mint leaves, roughly chopped
2 tablespoons sesame oil
2 tablespoons sunflower oil
200 g cherry tomatoes
1-2 chilli peppers
To garnish: lettuce leaves, coriander and mint leaves
Soak the glass noodles in hot water according to the instructions on the packet and drain well in a sieve. Finely chop the ginger and the garlic. Squeeze out the lime juice and use to mix a dressing with the Thai fish sauce, Tomami Japan, coriander leaves, mint leaves and the sesame and sunflower oil. Season with salt.
Drain the glass noodles and mix well with the dressing; leave to soak.
Peel the cucumber, halve lengthwise, scrape out the seeds with a spoon,
then cut the cucumber into thin slices. Halve or quarter the tomatoes according to their size, halve the chilli peppers, remove seeds and finely chop.
Mix well with the glass noodles and arrange on a bed of lettuce leaves. Garnish with coriander and mint as required and serve.
Serve with grilled shrimps, or a medium fried entrecôte, thinly sliced.
For a vegetarian/vegan option, replace the fish sauce with soy sauce and serve with fried tofu.
Preparation time: 25 minutes
Thanks to Christine in Ascona for this fine recipe!