Asian Spaghetti Salad

Asian Spaghetti Salad
Quantity Ingredient
250 g Spaghetti
3 Eggs
200 g Leeks
1 Onions
0,5 Chilli pod
10 g Ginger
2 tbsp Sesame Oil
2 tbsp Soy sauce
2 tbsp Lime juice
2 tbsp Sherry Vinegar
3 Tomatoes
100 g Cooked ham

Asian spaghetti salad replaces a light main meal, but can also be served with meat or poultry. Since the spaghetti salad is prepared Asian without mayonnaise, it can be kept covered in the refrigerator for two days. The longer the spaghetti salad is Asian, the more aromatic it tastes. Cook spaghetti. Boil the eggs hard and cool in cold water. Clean the leek and cut into fine rings. Peel onion and garlic and cut into fine slices. Cut half a chilli pepper into fine rings. Peel the fresh ginger and cut into small cubes. Heat sesame oil in a pan and sauté the vegetables at medium temperature. Pour the vegetables into a bowl and mix with light soy sauce, freshly squeezed lime juice and sherry vinegar. Drain the spaghetti, leave to cool and mix into the vegetables. Halve the tomatoes, cut into thin slices and mix into the salad. Cut the cooked ham into fine strips and fold into the salad. Peel cooled eggs and cut into small cubes. Sprinkle the Asian spaghetti salad with eggs shortly before serving.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour

All data per serving:
575 kcal
72 g
28 g
30 g

(C)opyright by Marions Kochbuch