{Picnic & Lunch to go} Spicy Asia spaghetti salad with crunchy vegetables and peanuts

A uch If the really hot bang days in northern Germany are just a moment away, you can do it every now and then: a lunch break on the park bench! With birds singing, a few rays of sunshine on the nose and this mild breeze that promises a lot of summer.

For an open-air lunch you also need a delicious companion. This spaghetti salad from Asia is a great park bench companion: it comes with a lot of crunchy vegetables, a creamy peanut dressing flavored with ginger, chilli and lime and aromatic roasted peanuts. In addition, it can be easily transported and can easily survive a few hours without cooling. And most importantly, he's so fed up without starting the famous 3 o'clock coma.

So - grab your lunchbox, a fork, a favorite pop-up napkin and enjoy the first warm days. See you in the park!

Have it tasty!

Here comes the recipe for the delicious and simple Asian spaghetti salad with crunchy vegetables and peanuts

250 g of spaghetti cook until firm, pour off and fry as per package instructions. Drain well.

1 red pepper , 1 red onion and 1/2 snake cucumber into small cubes. Mix with the spaghetti in a large bowl.

3cm of fresh ginger and 2 cloves of garlic peel and finely chop. Heat 1 tablespoon of sesame oil in a small saucepan and gently sauté ginger with garlic. Add 200 ml vegetable stock and simmer for 3 minutes. Remove from heat. Season with a generous dash of soy sauce, a little chopped chili , pepper and the juice 1 lime . 2 tablespoons of peanut (or sweetened peanut butter) in the dressing.

Mix the dressing with the pasta. Slice 2 scallions with greens into rings and chop cilantro or plain parsley . Lift under the lettuce.

3 tablespoons peanuts in a frying pan, gently toast until the nuts have some color and smell good. Sprinkle over the salad just before serving.

Tip: The salad stays in the fridge for 2-3 days.