Broccoli and glass noodle salad

Broccoli and glass noodle salad

Total: 25 min. | Active: 25 min.
lactose-free, gluten-free, healthy and balanced
Nutritional value / person: 441 kcal
, Fat: 22 g
, Carbohydrate: 39 g
, Protein: 17 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Glass noodles

100 g glass noodles
water, boiling

Cook the vegetables

500 g broccoli, cut into florets
300 g frozen peas
salted water, boiling

Fry the vegetables

1 tbsp toasted sesame oil
3 spring onions incl. green parts, cut into rings
2 kaffir lime leaves (Thai-Kit), finely chopped
200 g smoked tofu, cut into cubes

Sauce

3 tbsp lime juice
3 tbsp toasted sesame oil
2 tbsp fish sauce
2 tbsp coriander, finely chopped
salt to taste
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How it's done

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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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