Asia bowl with Wasabina Greens

This recipe is wonderful for a quick lunch or dinner and can be varied to your preference with different vegetables. Just as you like it: Add to your bowl whatever you feel like at that moment or whatever you have in your fridge.

 Min. |   


  • 200 g glass noodles
  • 1 Seedbar Wasabina
  • 1 avocado
  • 1/2 carrot
  • 1/3 cucumber
  • 4 mushrooms
  • Sesame

For the sauce:

  • 1 clove of garlic
  • 1/2 cm ginger
  • 1 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 tsp honey, agave or maple syrup
  • 1/2 lemon, juice of it
  • Pepper
  • 1 tbsp water


per pack (3 Seedbars)

Step 1

Cut the mushrooms into quarters. Prepare the glass noodles according to the package instructions and add the mushrooms to the hot water.

Step 2

Cut the avocado in half, peel and slice. Peel the carrot, either into fine strips or cut with a spiral slicer. Wash the cucumber and cut off 1/3. Cut this piece into quarters lengthwise and slice. Harvest Wasabina leaf mustard.

Step 3

For the dressing, peel the garlic and ginger and press them into an empty jam jar using a garlic press. Add the rest of the ingredients for the dressing, seal and shake well until everything has been mixed into a creamy sauce.

Step 4

Divide the pasta between two bowls and place the chopped vegetables and Wasabina leaf mustard on top. Pour the sauce over the top and sprinkle with sesame seeds.

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