Salads: Glass Noodle Salad

Glass Noodle Salad


  • 2 tbsp. soy sauce
  • 1 pinch sugar
  • 1 tbsp. sesame oil
  • 0.5 red pepper, cut into strips
  • 1 tbsp. oil
  • 100 g glass noodles
  • 1 spring onions, incl. green parts, cut into thin strips
  • 1 celery, cut into cubes
  • 1 carrots, cut into strips
  • 5 g dried Mu-Err (wood ear) mushrooms
  • 4 tbsp. lime juice
  • 1 red chilli, insides removed, cut into thin strips
  • 0.5 bunch coriander, chopped
  • 50 g salted peanuts, coarsely chopped
  • 250 g tofu with herbs
  • 4 leaves Chinese cabbage
Order the ingredients from COOP@home


Break the glass noodles into approx. 10 cm lengths, place in boiling water, remove from the hob, leave to stand for 4 mins., drain and set aside. Soften the mushrooms, drain and finely slice. Add the spring onions, celery, carrot and peppers with the mushrooms to the glass noodles and mix everything together. Combine the lime juice, soy sauce, chilli, coriander, sugar and sesame oil, add to the glass noodles, stir. Toast the peanuts in a little oil. Crumble the tofu, mix with soy sauce, add to the peanuts and briefly fry. Fill the Chinese cabbage leaves with salad and garnish with the tofu and peanuts.


  • Salads
  • 20 mins Preparation/cooking time: ca. 20m
  • Servings For 4 people
  • Nutrition 363 Kcal