Glass Noodle Salad with Peanuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 150 g lass noodles
- 40 g peanuts, unsalted
- 4 carrot (s)
- 1 small Chinese cabbage
- 1 chilli pepper (s), red
- 1 red pepper (s)
- 5 cloves garlic
- 50 g cream (soy)
- 1 tablespoon chili sauce, hot
- soy sauce
- pepper
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Quarter the peanuts, cook the glass noodles in salted, boiling water for 2 minutes, drain into a sieve and rinse with cold water.
- Peel the carrots and cut them into thin, long slices and across into narrow strips. Cut the peppers into thick strips. Cut the chilli into thin rings. Peel and roughly dice the garlic, cut the Chinese cabbage into strips.
- Now roast the peanuts and fry the garlic and chilli pieces in a little oil in a wok. Add the carrots and pepper strips one after the other. Mix in the noodles with the soy cream and stir in half of the Chinese cabbage. Season to taste with chilli and soy sauce. Finally stir in the remaining Chinese cabbage, peanuts and chopped parsley or serve garnished with it.
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