Glass Noodle Salad

Preparation/cooking time: ca. 20m

For 4 people

Nutritional Information

Contains 363 Kcal


  • 100 g glass noodles
  • 1 tbsp. oil
  • 1 spring onions, incl. green parts, cut into thin strips
  • 1 celery, cut into cubes
  • 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, insides removed, cut into thin strips
  • 1 pinch sugar
  • 0.5 bunch coriander, chopped
  • 50 g salted peanuts, coarsely chopped
  • 1 tbsp. sesame oil
  • 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 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.

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.

Recommended Wines

View all recommended wines


There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home