Glass noodle salad with tofu and peanuts

Glass noodle salad with tofu and peanuts

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 363 kcal


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

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

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.


Cutting sweet peppers

Cutting sweet peppers

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