Sprouts and black sesame salad

Try sprouts and black sesame salad. All seed-forming substances, when germinated are transferred from complex to simple forms: starch is converted to simple carbohydrates, proteins into amino-acids and peptones, and fats are broken down into fatty acids. Therefore, sprouts, which are almost half-digested nutrients, are very easy for absorption. You can put them over a salad and enjoy this superfood.

Ingredients:
1 pack of rice noodles
2 medium carrots
1 cucumber
½ onion, finely chopped
1 small red chili pepper, finely chopped
2,5 cm fresh ginger, grated
1 cup sprouts of your choice
2 tbsp cilantro, finely chopped
2 tbsp chopped mint
3 tomatoes, finely chopped
1 tsp black sesame seeds
2 tsp rice vinegar
2 tbsp soy sauce
2 garlic cloves, minced
1 tsp light sesame oil
4 tbsp peanut oil
2 tbsp olive oils
sprouts for decoration

Instructions:
Fill the pan with water, let it boil, then add rice noodles and cook for 3 minutes or until cooked through. Rinse the noodles in the cold water and set aside. Meanwhile, chop the carrot and cucumber as thin as possible. Place the chopped vegetables in a large mixing bowl. Add onion, chili pepper, ground ginger, sprouts, cilantro, mint and noodles. In a separate bowl, stir the black sesame seeds, rice vinegar, soy sauce, minced garlic, sesame, peanuts, and olive oil. Stir well. Pour over the mixture and stir gently. Decorate the dish with sprouts, sunflower seeds or lamb’s lettuce.