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For the dressing, cut the limes in half and squeeze the juice into a small bowl.
Mix the lime juice with soy sauce, honey and sesame oil.
For the rice noodle bowl, cook the rice noodles according to package directions.
Cook the eggs in boiling water for about 7 minutes, rinse and peel (cook longer or shorter as desired).
Wash (optionally peel) the red cabbage, cucumber and carrots.
Cut the red cabbage, cucumber and carrots into small strips with Braun’s MultiQuick 9 food processor attachment using the julienne insert.
Wash the cilantro and Thai basil and cut into strips.
Coarsely chop the peanuts briefly in the 500 ml chopper attachment with the pulse function.
Arrange rice noodles in a bowl with the red cabbage, cucumber, carrots and eggs. Sprinkle cilantro, Thai basil, roasted peanuts and sesame seeds on top.
Drizzle rice noodle bowl with dressing and serve.
For the dressing, cut the limes in half and squeeze the juice into a small bowl.
Mix the lime juice with soy sauce, honey and sesame oil.
For the rice noodle bowl, cook the rice noodles according to package directions.
Cook the eggs in boiling water for about 7 minutes, rinse and peel (cook longer or shorter as desired).
Wash (optionally peel) the red cabbage, cucumber and carrots.
Cut the red cabbage, cucumber and carrots into small strips with Braun’s MultiQuick 9 food processor attachment using the julienne insert.
Wash the cilantro and Thai basil and cut into strips.
Coarsely chop the peanuts briefly in the 500 ml chopper attachment with the pulse function.
Arrange rice noodles in a bowl with the red cabbage, cucumber, carrots and eggs. Sprinkle cilantro, Thai basil, roasted peanuts and sesame seeds on top.
Drizzle rice noodle bowl with dressing and serve.
