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