Summary

Ingredients

• 1 medium onion (s)
• 1 leek
• 2 medium carrot (s)
• 1 handful broccoli florets
• 50 g lass noodles
• 2 tablespoon tamaris sauce or simple, dark soy sauce
• 2 tablespoon Ketjap Manis
• 1 tablespoon coconut oil or regular oil
• 1 handful cashew nuts, roasted, optional

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Instructions

1. Cut the onion into small pieces and sauté in the oil until translucent. Meanwhile, cut the carrots into julienne strips and the leek into narrow strips. Soak the glass noodles in hot water. Add the carrots to the onions and sauté a little. Then add the leek, tamari (or the dark soy sauce) and the ketjap manis. Now add the broccoli and cook covered for a few minutes (depending on how firm the vegetable should be).
2. Cut the glass noodles in the water, then drain and add to the vegetables. Stir well so that the sauces combine well with the glass noodles and then serve.
3. The recipe is designed for two filling servings.
4. Tip:
5. If you want and don`t need it basic, you can roast a few cashews in an extra pan (without fat) and place them on the plate with the glass noodle pan.
6. The pan tastes best with virgin coconut oil. This also has the advantage that the pan tastes really good the next day as a salad and you don`t have that pungent cold fat taste. I just poured some boiling water over the (now) salad. This has the advantage of loosening the coconut oil and sauces a little more and making the salad appear less dry.
7. With a little more water you can make a thick glass noodle soup for lunch or as a starter (you should add the sauces again if necessary).