Glass noodles consist of the strength of mung bean and water. They are not boiled, but soaked in warm water and then added to soups or sauces or fried. Since the noodles are quite tasteless, they should always be consumed together with tasty ingredients.
Ingredients for 2 servings
For the Chinese pan
- 50 g glass noodles
- 100 g bamboo shoots
- 100 g smoked tofu - cut into small cubes
- 2 spring onions - cut in half and cut into thin slices
- 1 medium carrot (about 160 g) - cut in half and cut diagonally into thin slices
Liquid ingredients and spices
- 250 ml vegetable broth
- 2 tablespoons of peanut oil
- 1 teaspoon sesame oil
- 3 tsp. Tamari (soy sauce)
- 1 tbsp rice vinegar
- 1 teaspoon cumin
- 1 tsp turmeric
- 1 tsp curry
- 1 pinch of chilli flakes
- 2 tsp kuzu to tie (Japanese arrow root strength)
- crystal salt
- black pepper from the mill
- 5 stalks of coriander - wash, dry and finely chop
Preparation time approx. 35 minutes
Pour the glass noodles with lukewarm water and soak for 10 minutes. Then let it evaporate in a sieve, cut with scissors into arbitrarily large pieces and set aside.
In the meantime, heat 1 tbsp of peanut oil in a pan, add the tofu, season with cumin, turmeric and curry and sauté from all sides. Deglaze with 2 teaspoons, put in a bowl and set aside.
Heat the remaining peanut oil in the pan and melt the carrots over medium heat and turning for 1 minute. Add 100 ml vegetable stock and simmer for 2 minutes.
Add the spring onions and the rice vinegar and simmer for another 2 minutes.
Then put the tofu and noodles in the pan and fry vigorously while turning. Fold in the bamboo shoots and warm briefly.
In the meantime, pour the remaining vegetable stock into a small saucepan, stir in the kuzu and bring to a boil while stirring constantly. Stir in the remaining tamari and pour the sauce over the vegetable noodle pan.
Mix well, season with salt and pepper, drizzle with sesame oil and sprinkle with coriander.
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