In a pot of boiling salted water, cook the Haiku green tea Asian noodles for 2 minutes. Rinse in cold water and drain.
In a bowl, mix the ingredients for the vinaigrette. Pour one third of the vinaigrette into another bowl, add the noodles and stir.
Using a grater, julienne the carrots and cabbage. Slice the beets. Cut the grapes in half.
Serve the noodles in 4 bowls. Divide the carrots, beets, grapes and cabbage separately on top. Garnish with the peanuts and coriander leaves. Drizzle with the rest of the vinaigrette.
Recipe developed by Pratico-Pratiques.com