Summary

Ingredients

• 50 g lass noodles
• 1 bell pepper (s), yellow
• 100 g suar snap peas
• 150 g tofu
• 0.5 ½ bunch spring onion (s)
• 2 tablespoon curry paste, green
• 3 tablespoon soy sauce, vegan
• some sesame oil
• 1 teaspoon, heaped sesame seeds
• 1 teaspoon, heaped mustard seeds

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Instructions

1. Cut the tofu into bite-sized pieces and marinate in 2 tablespoon soy sauce and 1 tablespoon green curry paste for about 15 minutes. In the meantime, wash and clean the vegetables. Cut the bell pepper into strips and the spring onions into pieces. Cut off the ends of the sugar snap peas, then the small threads can be easily removed.
2. Place glass noodles in a saucepan with cold water.
3. Heat the sesame oil with the mustard and sesame seeds in a large pan until the seeds start to crack. Then add the pepper strips and fry them. Next add the marinated tofu, sauté briefly and then add the spring onions. Fry everything for about 6 to 8 minutes, stirring constantly, seasoning with the rest of the soy sauce and curry paste in between. Then add the snow peas and fry with the other vegetables for about 4 minutes.
4. Take the wok off the stove. Salt the glass noodles, bring to the boil and cook for about a minute. Drain through a sieve and immediately quench with plenty of cold water. Then wring out the glass noodles lightly and cut into pieces about 5 cm long. Add the cut glass noodles to the vegetables in the wok, heat again briefly.