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Broccoli and glass noodle salad
25 m active | 25 m total
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
  • water, boiling
  • 100 g glass noodles
Cook the vegetables
  • 500 g broccoli, cut into florets
  • 300 g frozen peas
  • salted water, boiling
Fry the vegetables
  • 1 tbsp toasted sesame oil
  • 2 kaffir lime leaves (Thai-Kit), finely chopped
  • 200 g smoked tofu, diced
  • 3 spring onion incl. green part, cut into rings
Sauce
  • 3 tbsp toasted sesame oil
  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • salt to taste
  • 2 tbsp coriander, finely chopped
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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.