Glass noodle crunch

Glass noodle crunch

Total: 15 min. | Active: 15 min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 574 kcal
, Fat: 33 g
, Carbohydrate: 126 g
, Protein: 7 g

Ingredients

50 g

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

To deep-fry

oil for deep-frying
50 g glass noodles

To season the glass noodles

1 lime, rinsed with hot water, dabbed dry, grated zest
1 tbsp Dukkah (spice mix)
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How it's done

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To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 170°C. Add the glass noodles in batches using a slotted spoon, briefly deep-fry until the glass noodles begin to curl. Remove and drain on paper towels.

To season the glass noodles

Gently crush the glass noodles by hand in a bowl, mix in the lime zest and dukkah.

Good to know
That fits: Salads, soups or as a snack

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