Broccoli and glass noodle salad

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 441 Kcal, 17g Protein, 39g Carbohydrates, 22g Fat


  • Glass noodles
  • water, boiling
  • 100 g glass noodles
  • Cook the vegetables
  • 500 g broccoli, cut into florets
  • 300 g frozen peas
  • salted water, boiling
  • Fry the vegetables
  • 1 tbsp toasted sesame oil
  • 200 g smoked tofu, diced
  • 2 kaffir lime leaves, finely chopped
  • 3 spring onions incl. green parts, cut into rings
  • Sauce
  • 3 tbsp toasted sesame oil
  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • salt to taste
  • 2 tbsp coriander, finely chopped

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  • Glass noodles

    Place the noodles in a bowl, pour the water over the top and leave to stand for approx. 4 mins. Rinse the noodles in cold water, drain, cut into pieces with scissors.
  • Cook the vegetables

    Cook broccoli and peas in salted water for approx. 5 mins. until just soft, drain, plunge briefly into ice-cold water, drain.
  • Fry the vegetables

    Heat a little oil in a large non-stick frying pan. Stir fry the vegetables with the spring onions, lime leaves and tofu for approx. 4 mins.
  • Sauce

    Combine the lime juice, oil and fish sauce. Add the glass noodles, vegetables and coriander, mix and season with salt.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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