Glass noodle salad with tofu and peanuts

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 363 Kcal


  • 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

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  • 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.

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