Glass Noodle Salad


Total time: 20m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 363 Kcal


Ingredients

  • 1 tbsp. oil
  • 1 spring onions, including green parts, cut into thin strips
  • 100 g glass noodles
  • 1 celery, cut into cubes
  • 5 g dried Mu-Err (wood ear) mushrooms
  • 1 carrots, cut into strips
  • 0.5 red pepper, cut into strips
  • 4 tbsp. lime juice
  • 2 tbsp. soya sauce
  • 1 red chili, insides removed, cut into thin strips
  • 0.5 bunch coriander, chopped
  • 1 pinch sugar
  • 1 tbsp. sesame oil
  • 250 g herb tofu
  • 50 g salted peanuts, coarsely chopped
  • 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 oil. Crumble the tofu, mix with 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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Products used in this recipe

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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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