Glass noodle salad with tofu and peanuts

Total: 20 min. | Active: 20 min.
vegetarian
Nutritional value / person: 363 kcal

Ingredients

4 person

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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

100 g glass noodles
1 tbsp oil
1 spring onion incl. green part, with greens, thinly sliced
1 celery, cut into cubes
5 g dried Mu-Err (wood ear) mushrooms
1 carrot, cut into strips
½ red pepper, cut into strips
4 tbsp lime juice
4 tbsp soy sauce
1 red chilli deseeded, cut into thin strips
½ bunch coriander, chopped
1 pinch sugar
1 tbsp sesame oil
50 g salted peanuts, coarsely chopped
250 g Karma Bio Tofu Provençale
2 tbsp soy sauce
4 leaf Chinese cabbage
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How it's done

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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 hot oil. Crumble the tofu, mix with the 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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