for 4 person

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

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.

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