Summery Salads - N°5: Glass noodle salad

I think this will be the last one of the series for a while since maybe you got a bit tired of just reading about salads. To remain true to myself, it’s yet another Asian salad. Very easy and quick to prepare.

Ingredients (for 1 bowl of salad):

150g glass noodles

50g raw cashew nuts

300g cherry tomatoes

½ red onion

100g bean sprouts

3 tbsp. honey

1 handful of coriander leaves

1 handful of Thai basil leaves (or sweet basil leaves)

Chilli powder

1 garlic clove

2 Chillies

4 tbsp. lime juice

½ tsp. lime zest

4 tbsp. fish sauce

Preparation:

Cook the glass noodles in a saucepan (in boiling water for about 2-3 minutes). Drain the water and rinse the noodles with cold water. Dry the noodles with a paper towel and add them to a salad bowl.

Heat a frying pan (medium-high heat) and add the cashew nuts. Dry-roast until they start to brown. Add the chilli powder and 1 tbsp. of honey and stir until the cashew nuts are well coated. Once the nuts are cooled down, chop them roughly. Add the cherry tomatoes, onion, bean sprouts, coriander and Thai basil to the bowl with the glass noodles. For the dressing, mix the finely chopped garlic with the chillies (deseeded and sliced), lime juice, lime zest, fish sauce and 2 tbsp. honey. Add the dressing to the salad and serve it with the roasted cashew nuts.