Ingredients:

Noodelist noodles

1 4.2 cups / 1 liter of water

1 pack of Noodelist Lemongrass Vegan Chicken’ish soup base

1 pack of Noodelist Moroheiya noodles

Noodle and Vegetable mix

4.9 oz (140g) boiled Moroheiya noodles 

1.05 oz (30g) red cabbage 

1.05  oz (30) carrot          

0.35 oz (10 g) cilantro     

0.17 oz (5 g) mint           

Spicy sauce for the noodle and vegetable mix

6 pcs Spring rolls rice wrappers

0.7 oz  (20 g) fresh lime juice

0.7 oz (20 g) olive oil         

0.7 oz (20 g) Mizkan Yuzu dressing

1 tsp sesame oil

½ tsp fish sauce

0.17 oz (5 g) lemongrass, chopped

0.1 oz (3 ) ginger, grated       

3 pcs Shiso leaves, chopped

1 scallion, chopped

0.17 oz (5 g) brown sugar 

Mayonnaise dip

3.5 oz (100 g) Hellmann’s mayo

0.88 oz (25 g) Mizkan Yuzu dressing

0.1 oz (3 g) wasabi paste              

1 sp sesame oil

0.07 oz (2 g) garlic, crushed      

Instructions:

Noodles

1. Heat the broth and boil one set of Moroheiya noodles in the broth for two minutes.
2. Strain the noodles, save the broth.

Noodles and Vegetable mix 

1. Cut the red cabbage and carrot into very thin slices.
2. Chop fresh cilantro and mint.
3. Mix together fresh vegetables, herbs and noodles.

Spicy sauce for the noodle and vegetable mix

1. Mix all ingredients together and stir well.
2. Dip the rice paper wraps in cold water quickly and place them on a cutting board.
3. Lift the filling over the rice paper and make a tight roll.

Mayonnaise dip

1. Mix all ingredients together and stir well.

Bon Appétit & Noodle on! 

Recipe by: Chef Petteri Luoto