ASIAN GLASS NOODLE SALAD WRAPS

SERVES 2 PORTIONS

1 zucchini

2 1/2 oz. (75g) glass noodles

1/2 bunch of scallions

1/2 onion

1 red pepper

1 small garlic clove

1/2 inch (1cm) piece of fresh ginger

3/4 oz. (20 g) cashew nuts

2 1/2 tbsp. sunflower oil

2 tbsp. soy sauce

3 1/2 tbsp. coconut milk

1 tbsp. chopped cilantro leaves

sea salt

freshly ground black pepper

1 1/2 tbsp. lime juice

1/4 head iceberg lettuce

2 wraps

1 1/2 tbsp. vegan sweet and sour sauce

NUTRITIONAL VALUES

Calories: 567kcal
Fat: 34.2g (8.4g S.Fat)
Carbs: 57.6g
Protein: 10.8g
Sugar: 9.6g
Sodium: 963mg

METHOD

Using a spiralizer, cut the zucchini into spaghetti-like strips. Alternatively, create thin slices lengthwise with a potato peeler and then cut these into thin strips with a knife. Allow the zucchini and noodles to soak for 10 minutes in a large bowl of warm water, or until the noodles are soft. Drain the noodles and zucchini in a strainer before returning them to the bowl. Place aside.

Thinly slice the scallions and onion. Remove the seeds from the pepper and cut it into thin strips. Garlic and ginger peeled and finely chopped in a dry frying pan, toast the cashew nuts until golden brown.

In a pan, heat the oil. Over high heat, sauté the scallions, onion, and pepper. Cook for a few minutes after adding the garlic and ginger. Pour in the soy sauce, coconut milk, and cilantro. Incorporate the cashew nuts.

In a mixing bowl, combine the pan of vegetables, zucchini, and glass noodle mixture, and season with salt, pepper, and lime juice to taste. Shred the iceberg lettuce into individual leaves. Heat the wraps briefly before laying them out on your work surface. Spread the sweet and sour sauce on them, then top with lettuce leaves and the glass noodle salad before rolling them up tightly. To transport, wrap in parchment paper, aluminium foil, or plastic wrap.