Glass Noodle Salad with Tofu and Peanuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lass noodles
- 200 g tofu, natural
- 5 spring onions, cut into thin rings
- 1 clove garlic, finely chopped
- 1 piece (s) ginger root, peeled, finely chopped
- 2 shallot (s), quartered
- 1 handful peanuts, peeled and peeled
- 4 tablespoon soy sauce
- 50 ml fish sauce
- 15 ml lime juice
- 1 teaspoon curry paste, red
- some oil
Print Recipe
Pin Recipe Instructions
- Fry the tofu in oil until golden brown, then deglaze with the soy sauce and set aside on a plate.
- In the oil-soy sauce mixture, fry the spring onions, shallots, garlic, ginger and peanuts. Add the curry paste and stir. Deglaze with fish sauce and add 10 ml of lime juice.
- Cook the glass noodles according to the instructions on the packet.
- Mix the drained pasta, tofu and sauce together. Drizzle some lime juice over it to taste. Serve lukewarm.
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