{Picnic & Lunch to go} Spicy Asia spaghetti salad with crunchy vegetables and peanuts

A uch If the really hot bang days in northern Germany are just a moment away, you can do it every now and then: a lunch break on the park bench! With birds singing, a few rays of sunshine on the nose and this mild breeze that promises a lot of summer.

For an open-air lunch you also need a delicious companion. This spaghetti salad from Asia is a great park bench companion: it comes with a lot of crunchy vegetables, a creamy peanut dressing flavored with ginger, chilli and lime and aromatic roasted peanuts. In addition, it can be easily transported and can easily survive a few hours without cooling. And most importantly, he's so fed up without starting the famous 3 o'clock coma.

So - grab your lunchbox, a fork, a favorite pop-up napkin and enjoy the first warm days. See you in the park!

Have it tasty! ღ

Here comes the recipe for the delicious and simple Asian spaghetti salad with crunchy vegetables and peanuts

250 g of spaghetti cook until firm, pour off and fry as per package instructions. Drain well.

1 red pepper , 1 red onion and 1/2 snake cucumber into small cubes. Mix with the spaghetti in a large bowl.

3cm of fresh ginger and 2 cloves of garlic peel and finely chop. Heat 1 tablespoon of sesame oil in a small saucepan and gently sauté ginger with garlic. Add 200 ml vegetable stock and simmer for 3 minutes. Remove from heat. Season with a generous dash of soy sauce, a little chopped chili , pepper and the juice 1 lime . 2 tablespoons of peanut (or sweetened peanut butter) in the dressing.

Mix the dressing with the pasta. Slice 2 scallions with greens into rings and chop cilantro or plain parsley . Lift under the lettuce.

3 tablespoons peanuts in a frying pan, gently toast until the nuts have some color and smell good. Sprinkle over the salad just before serving.

Tip: The salad stays in the fridge for 2-3 days.