Summer glass noodle salad

Recipe by @missbakerys
When the summer starts and the temperatures rise so slowly there is nothing better than a healthy but also fresh lunch. The glass noodle salad is light and healthy yet filling.
Number of servings- 4
200 g glass noodles 
50 g red cabbage
100 g leaf salad 
100 g carrots 
1 red chili pepper 
75 g peanuts 
5 tbsp oil 
lemon grass
1 1/2 tbsp soy sauce 
200 g tofu chili powder 
2 – 3 tbsp liquid honey 
50 g bright sesame seeds 
2 tbsp rice vinegar 
    1. Pour the pasta with boiling water and let it drain for 4 – 5 minutes.
    2. Peel carrots, first in about 5 cm long pieces, then cut into fine strips.
    3. For the dressing, clean the chilli pepper, cut it lengthwise, wash and remove the seeds. Cut the pod small. Add peanuts, chilli pepper, 2 tbsp of oil, 1 tablespoon of soy sauce and lemongrass into a high mixing cup and mash (if it should be too thick, stir with a little water).
    4. Cut tofu into small triangles, season with chili powder and salt. Heat 1 tablespoon of oil in a frying pan. Fry tofu in it for 4 – 5 minutes. Pull the pan off the stove. Honey pour over. Briefly, swing the tofu, take it out of the pan and roll it into sesame seeds.
    5. Carefully set the glass noodles, carrots, etc. and tofu. Mix the rice vinegar and soy sauce and 2 tablespoons of oil. Mix under the glass noodle salad and sprinkle with the dressing.

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