Asian noodle salad with broccoli and cashews
Ingredients
Instructions
- 250 g Rice noodles
- 1 Broccoli
- 150g button mushrooms
- 50 g Cashew nuts
- 1 untreated lemon
- 4 tbsp. tablespoons olive oil
- 4 tbsp. spring roll sauce
- 2 tbsp. Breadcrumbs
- 1 tbsp. coffee curry powder
- Salt
- Pepper
- Squeeze the lemon to collect the juice.
- Rinse, dry the broccoli and cut it into small bouquets.
- Blanch them for a few minutes.
- Rinse the mushrooms, cut the larger ones into strips and sprinkle them with lemon juice.
- Brown the cashews in a non-stick pan with the breadcrumbs, curry and 2 tablespoons of oil.
- Cook the pasta according to the time indicated on the package in boiling salted water. Drain them.
- Place them in a serving dish. Add the broccoli florets, mushrooms, cashews and remaining lemon juice.
- Salt a little, pepper. Drizzle with nems sauce, remaining oil. Mix and serve warm.
Asian noodle salad with broccoli and cashews
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