Vietnamese cucumber

Name: vietnamese cucumber
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 package noodles 150 g; 1 cucumber; 300 g winter carrot; 2 Red onions in half rings; 7 el rice vinegar bottle of 150 ml; 1 el light caster sugar; 1 Red pepper; 1 lime cleaned up; 4 el fish sauce bottle of 250 ml; 2 el ginger syrup bottle of 250 ml; 300 g cocktail shrimp (bag 500 g, dievries), thawed; 1 tray fresh mint (15 g), leaves in strips

A tasty asian recipe. The main course contains the following ingredients: fish, noodles (150 g), cucumber, winter carrot, red onions (in half rings), rice vinegar (bottle 150 ml), light caster sugar, red pepper, lime (cleaned), fish sauce (bottle 250 ml ), ginger syrup (bottle 250 ml), cocktail shrimp ((bag 500 g, freeze), thawed), mint ((15 g) and leaves in strips).

Ingredients

Directions

Prepare the noodles according to the instructions on the package. Cut the cucumber in half lengthwise, remove the seeds with a teaspoon and cut into 1 cm. Peel the winter carrot and grate coarsely.
Mix the cucumber, carrot, onion, 3 tbsp rice vinegar, 1/2 a sugar and salt in a bowl.
Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into rings. Grate the green skin of the lime and squeeze out the fruit. Mix the grater and juice with the red pepper, fish sauce, ginger syrup and the rest of the rice vinegar and sugar in a small bowl.
Put the noodles, vegetables, shrimps and fresh mint in a bowl. Sprinkle with the dressing. Tasty with coarsely chopped salted cashew nuts.