Bamboo on a noodle vegetable salad sweet-sour

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and wash the carrots and cut them into sticks. Clean, wash and cut the peppers into pieces. Chinese cabbage clean, wash and cut into strips. Pour bamboo on a sieve, drain and cut into strips. Drain corn well on a sieve.

2. 2

   Peel garlic and press through a garlic press. Cook the noodles in boiling salted water for about 1 minute, drain, quench and let them cool down. Roast peanuts in a dry pan, remove from the pan and put aside. Heat 2 tablespoons of peanut oil in a frying pan and fry the carrots, peppers, Chinese cabbage, bamboo, corn and garlic for 3-4 minutes while turning. Remove the vegetables from the pan and let them cool down. Wash the coriander, dab dry and pluck the leaves from the stems. Wash the chilli pepper, remove seeds and cut into rings. Mix the remaining oil, sugar, lime juice, sambal oelek, ketchup, chilli rings, vinegar, salt and pepper. Mix vegetables, glass noodles and peanuts. Arrange on a plate with the coriander green.

3. 3

   Wash the chilli pepper, remove seeds and cut into rings. Mix the remaining oil, sugar, lime juice, sambal oelek, ketchup, chilli rings, vinegar, salt and pepper. Mix vegetables, glass noodles and peanuts. Arrange on a plate with the coriander green. Pour a little sauce over it. The rest of the extra is enough. Serve sprinkled with chilli peppers and coarse pepper to taste

Nutrition Facts

KCAL
460 kcal

CARBS
33 g

FATS
30 g

PROTEINS
13 g