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- Broccoli and glass noodle salad
Broccoli and glass noodle salad
Nutrition facts per serving:
- Energy in kcal about 441
- Fat about 22g
- Carbohydrates about 39g
- Protein about 17g
This is needed
This is needed
for 4 people
Glass noodles
- 100 g glass noodles
- water, boiling
Cook the vegetables
- 300 g frozen peas
- 500 g broccoli, cut into florets
- salted water, boiling
Fry the vegetables
- 1 tbsp toasted sesame oil
- 3 spring onion incl. green part, cut into rings
- 2 kaffir lime leaves (Thai-Kit), finely chopped
- 200 g smoked tofu, cut into cubes
Sauce
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- 3 tbsp toasted sesame oil
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp coriander, finely chopped
- salt to taste
And that's how it's done
And that's how it's done
Glass noodles
Place the noodles in a bowl, pour the water over the top and leave to stand for approx. 4 mins. Rinse the noodles in cold water, drain, cut into pieces with scissors.
Cook the vegetables
Cook broccoli and peas in salted water for approx. 5 mins. until just soft, drain, plunge briefly into ice-cold water, drain.
Fry the vegetables
Heat a little oil in a large non-stick frying pan. Stir fry the vegetables with the spring onions, lime leaves and tofu for approx. 4 mins.
Sauce
Combine the lime juice, oil and fish sauce. Add the glass noodles, vegetables and coriander, mix and season with salt.
