Summary

Ingredients

• 100 g lass noodles
• 200 g bean sprouts, fresh
• 2 stalks celery
• 0.5 ½ bell pepper (s), red
• 1 spring onion (s)
• 4 tablespoon vinegar (fruit vinegar)
• 3 tablespoon oil (sesame oil)
• 4 tablespoon soy sauce
• 2 tablespoons oil
• 1 clove garlic, crushed
• 2 tablespoon sesame seeds, toasted
• 1 tablespoon celery, the greens, chopped
• salt

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Instructions

1. Boil glass noodles for 1 - 2 minutes, drain and shorten several times with scissors. Mix with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil and let it steep.
2. Blanch fresh bean sprouts in boiling water for 30 seconds, rinse in cold water, drain well.
3. Cut the stalks of celery into slices. Cut the spring onion into rings (also the green one). Cut the bell pepper into strips.
4. Prepare a marinade with 4 tablespoons of fruit vinegar, 2 tablespoons of sesame oil, 2 tablespoons of soy sauce, 2 tablespoons of oil, 1 crushed garlic clove and 2 tablespoons of roasted sesame seeds. Mix the vegetables with the glass noodles and the sprouts and mix well with the marinade, if necessary season with a little salt. Serve sprinkled with some chopped celery greens.