Creative Salads Archives | Happy Bellyfish

Recipe Categories: Creative Salads

Glass Noodles With Asparagus and Pea Pesto

Asparagus is a fantastic vegetable – it is crunchy and tender at the same time, it has a unique taste and best of all asparagus is incredibly rich in nutrients. It is also surprisingly easy to cook it and mix with other ingredients – you can always mix asparagus with vegetables and noodles, just like in this recipe! To make it more interesting we added our favourite green pea-sunflower pesto, that will suit any diet: there is no oil, no sugar and no dairy in this super easy noodle recipe.

  • glass noodles (mung dal noodles) – 200 gram
  • asparagus – 200 grams
  • cherry tomatoes – 150 gr
  • red bell pepper – 1 piece
  • frozen green peas – 100 grams
  • sunflower seeds – 50 grams
  • lemon juice – from 1/2 lemon
  • garlic – 2 small cloves
  • water – 50 ml
  • salt – to taste 

Step 1. Cut asparagus, cherry tomatoes and bell pepper and roast them together in the oven for 15-20 minutes at 200 celsius.

Step 2. Cover glass noodles with boiling hot water and set it aside, until other ingredients are ready.

Step 3. Wash peas in hot water or thaw them in advance. Add peas to a blender together with sunflower seeds, water, lemon juice, garlic and salt. Process together until the mixture becomes smooth, just like pesto.

Step 4. Drain the noodles and mix them thoroughly with the pesto.

Step 5. Add your roasted vegetables on top.

Your glass noodles with asparagus and pea pesto are ready – enjoy it in a good company!

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Thai Glass Noodle Salad (variation)

  • mung bean thread noodle – x200 grams
  • carrot – x2 medium-sized
  • cucumber – x1 medium-sized
  • paprika – x1 medium-sized
  • tomato – x1 medium-sized
  • coriander – x1 cup
  • galangal or ginger – x1 thumb-sized piece
  • lemon grass – x2 stalks
  • lime leaves – x5 leaves
  • red chilli – x1 small-sized
  • lemon juice – x1 full lemon squeezed
  • white balsamic vinegar – x5 tbsp
  • vegetable oil of your choice (optional) – x1 tbsp
  • salt to taste 

Step 1. Soak noodles in hot water for 10 minutes  or until it becomes soft, but not too mashy. Cool it down (you can rinse noodles in cold water) and put into a bowl

Step 2. Chop carrots, cucumber, paprika, tomato and coriander, add to the bowl and mix with the noodles

Step 3. Make a paste from galangal, lemon grass, lime leaves and chilli by mixing them with a small quantity of water in a blender

Step 4. Add the freshly prepared paste together with lemon juice, vinegar, oil and salt to the bowl and mix your salad nicely. Let it sit in the bowl for 10-15 minutes, so that it “marinates” a little and obsorbs the taste of spices

Step 5. Generously sprinkle your salad with crushed peanuts on top – your salad is ready to be served.

Enjoy your spicy salad as a starter or as a main dish!

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Beetroot – Avocado Salad with Mustard Oil and Puffed Rice

  • beetroot – x1 medium-sized
  • carrot – x2 medium-sized
  • celery – x1 stick
  • avocado – x1
  • tomato – x1
  • parsley – a handful
  • roasted peanuts – 1/2 cups
  • roasted cumin seeds – 1 tsp
  • chilli flakes – 1/2 tsp
  • lemon juice – 1/2 lemon
  • mustard oil – 2 tsp
  • roasted puffed rice – 1/2 cups (optional)
  • salt to taste 

Step 1. Grate beetroot and carrot and mix them in a bowl

Step 2. Add mustard oil

Step 3. Add chopped celery, tomato and parsley

Step 4. Grind peanuts in a stone grinder coarsely and add to the bowl

Step 5. Cut avocado in big chunks and add to the bowl

Step 6. Grind roasted cumin seeds to powder and sprinkle them on top, together with chilli flakes and salt

Step 7. Sprinkle roasted puffed rice on top for extra crunchiness!

The salad is ready to be served!

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