Glass noodle salad

Glass noodle salad

Total: 25 min. | Active: 25 min.
vegan, lactose-free
Nutritional value / person: 442 kcal
, Fat: 18 g
, Carbohydrate: 56 g
, Protein: 10 g


2 person


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

Noodles and vegetables

1 parcel glass noodles (100 g)
100 g Chinese cabbage, sliced
3 carrots (approx. 200 g)
1 lime, use only the juice
1 spring onion, cut into rings
1 red chilli, deseeded, cut into rings
½ bunch coriander, torn
½ bunch Thai basil, torn

Dressing & garnish

2 tbsp dark sesame oil
2 tbsp soy sauce
1 garlic clove, pressed
1 tbsp unsalted peanuts, coarsely chopped
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How it's done

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Noodles and vegetables

Bring a pan of water to the boil, add the glass noodles, allow to absorb for a few minutes, pour cold water over the noodles, drain. Place the Chinese leaves and carrots in a bowl, pour over the lime juice, mix, leave to infuse for several minutes.

Add the spring onions, chilli, coriander, Thai basil and glass noodles to the vegetables.

Dressing & garnish

Mix the oil with the soy sauce and garlic, add to the salad, mix well. Divide the salad between 2 bowls, garnish with the peanuts.

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