Glass noodle salad with tofu and peanuts


Total time: 20m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 363 Kcal


Ingredients

  • 1 spring onions incl. green parts, cut into fine strips
  • 1 tbsp oil
  • 100 g glass noodles
  • 1 celery, diced
  • 1 carrots, cut into strips
  • 5 g dried Mu-Err (wood ear) mushrooms
  • 0.5 red pepper, cut into strips
  • 4 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 red chilli, deseeded, cut into fine strips
  • 1 pinch sugar
  • 0.5 bunch coriander, chopped
  • 1 tbsp sesame oil
  • 50 g salted peanuts, roughly chopped
  • 250 g tofu with herbs
  • 4 leaves Chinese cabbage

View these products

  • Break the glass noodles into approx. 10 cm lengths, place in boiling water, remove from the hob, leave to stand for 4 mins., drain and set aside. Soften the mushrooms, drain and finely slice. Add the spring onions, celery, carrot and peppers with the mushrooms to the glass noodles and mix everything together. Combine the lime juice, soy sauce, chilli, coriander, sugar and sesame oil, add to the glass noodles, stir. Toast the peanuts in a little hot oil. Crumble the tofu, mix with the soy sauce, add to the peanuts and briefly fry. Fill the Chinese cabbage leaves with salad and garnish with the tofu and peanuts.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.


Are you looking for another recipe?

Over 600 delicious recipes on coop@home