Summary

Ingredients

• 1 small Head chinese cabbage
• 200 g Brussels sprouts
• 2 tablespoon sesame oil
• 1 clove garlic
• 250 g tofu, rated
• 1 packet rice noodles
• 1 chilli pepper (s), red
• N / A soy sauce
• Sambal Oelek
• 1 tablespoon tomato paste
• 1 glass water
• 1 tablespoon sesame seeds, if desired

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Instructions

1. Wash the Chinese cabbage and Brussels sprouts. Boil the Brussels sprouts in a saucepan with salted water for about 20 minutes until soft. Halve the Chinese cabbage, remove its stalk and cut the cabbage into coarse strips.
2. Put some sesame oil in a wok or pan and fry the finely chopped garlic, tofu and Chinese cabbage in it.
3. Cut the chilli into small pieces and make a marinade from the soy sauce, sambal oelek, tomato paste and the water. Pour the marinade over the Chinese cabbage. Let the mixture simmer for about 10 minutes.
4. Drain the Brussels sprouts and cut into small slices. Prepare the rice noodles according to the instructions on the packet.
5. Add the Brussels sprouts and rice noodles to the Chinese cabbage mixture and mix everything well. If you want, you can finally dry-roast the sesame seeds in a pan and sprinkle them over the dish.