Glass Noodle Salad and Broccoli

 
Glass Noodle Salad and Broccoli

Total: 25 mins Ι Active: 25 mins

Nutritional Value / Person: 

Calories: 441 kcal
Fat: 22g
Carbohydrates: 39g
Protein: 17g

  • Lactose Free
  • Gluten Free

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Glass Noodle Salad and Broccoli

 

Total: 25 mins Ι Active: 25 mins

Nutritional Value / Person: 

Calories: 441 kcal
Fat: 22g
Carbohydrates: 39g
Protein: 17g

Glass Noodle Salad and Broccoli

Glass noodles? Broccoli? Salad? Who would have guessed that these ingredients go so well together? Well definitely not my 10-year-old self, but now as an intellectual adult, I do declare, that it is a truly marvellous combination of outstandingly simple ingredients. (And yes, salad is not an
ingredient…)

Bao Smith

Bao Smith

Nationality: Chinese, British
Profession: Real Estate Agent
Favorite Dish: Wok
Awards:

Total Time

25 minutes

Active Time

25 minutes

Yield

4 portions

Calories / Portion

441 kcal

Ingredients
  • 100g rice noodles
  • boiling water
  • 500g broccoli, cut into florets
  • 300g frozen peas
  • boiling water, salted
  • 1tbsp toasted sesame oil
  • 3 spring onions incl. green part, cut into rings
  • 2 kaffir lime leaves, finely chopped
  • 200g smoked tofu, diced
  • 3tbsp lime juice
  • 3tbsp toasted sesame oil
  • 2tbsp fish sauce
  • 2tbsp coriander, finely chopped
  • salt to taste
How To
  • 1
    Step 1
    Glass noodles: Place the noodles in a bowl, pour the water over the top and leave to stand for approx. 4 mins. Rinse the noodles in cold water, drain, cut into pieces with scissors.
  • 2
    Step 2
    Cook the vegetables: Cook broccoli and peas in salted water for approx. 5 mins. until just soft, drain and plunge briefly into ice-cold water, drain.
  • 3
    Step 3
    Fry the vegetables: Heat some oil in a large non-sticky pan. Stir fry the vegetables with the spring onions, lime leaves and tofu for approx. 4 mins. 
  • 4
    Step 4
    Sauce: Mix the lime juice, oil and fish sauce. Add the glass noodles, vegetables and coriander, mix and season with salt. 

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