Asian noodle salad

Ingredients 2-4 persons:
300 g rice noodles or glass noodles
200 g frozen broccoli
50 g TK Edamame
1 red bell bell pepper
1/2 cucumber
1-2 carrots
1/2 red onion
1/2 bunch fresh coriander

Dressing:
5 tablespoons soya
3 tablespoons of water
2 tablespoons sesame oil
1 tablespoon fish sauce (optional)
2 garlic cloves 
1/2 chili pod
1 tsp ginger, finely chopped
Juice of a lime

Topping:
1 tablespoon tahini
1 tsp sesame
1/2 teaspoon black cumin seed oriander

Preparation:

1. For the dressing, peel the garlic and press it through a garlic press into a dish.
2. Remove the seeds from the chili and chop finely. Also grate or chop the ginger finely and add to the garlic together with the chili.
3. Add the remaining ingredients to the bowl, mix well and let the dressing stand.
4. Prepare pasta according to package instructions. Then wash them carefully in cold water, drain and put aside.
5. Prepare broccoli and edamame in boiling water according to package instructions. Edamame must usually be boiled in hot water for 3-5 minutes. Broccoli can simmer for 7 minutes until soft.
6. Clean the vegetables.
7. Cut cucumber and paprika into bite-sized pieces.
8. Peel carrots and cut them into strips or thin slices.
9. Cut onion into fine strips and chop coriander.
10. Now put some chopped coriander aside and put all remaining ingredients in a large bowl, spread dressing over it and mix carefully.
11. Garnish & serve with tahini, sesame seeds, black cumin seeds and coriander.
12. Bon Epi-tit!

Additional health benefits:
Epigenetic nutrition means individual nutrition. The great thing about this dish is the variety of ingredients, which can be exchanged with other vegetables at will. We also have great sources of nutrients in the form of fresh vegetables, herbs and valuable seeds