Glasnudel-Salat süß-sauer

Name: Glasnudel-Salat süß-sauer
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 g Chinese cabbage; 1 red pepper; 2-3 (200 g) Carrots; 1 can(s) (314 ml) Bamboo Shoots; 1 glass (370 ml) Corn Veal; 2 Garlic cloves; 150 g Peanut kernels; 4 TABLESPOONS Oil (e.g. peanut oil); 7-10 Tbsp salt, pepper; 1 TABLESPOON Sugar; 100 g Glass noodles; 1/2 red chilli pepper; 3 TABLESPOONS Lemon juice; 1/2-1 TEASPOON Sambal Oelek; 2 TABLESPOONS Tomato ketchup; 3 TABLESPOONS Vinegar (e.g. rice vinegar)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

125 g Chinese cabbage
1 red pepper
2-3 (200 g) Carrots
1 can(s) (314 ml) Bamboo Shoots
1 glass (370 ml) Corn Veal
2 Garlic cloves
150 g Peanut kernels
4 TABLESPOONS Oil (e.g. peanut oil)
7-10 Tbsp salt, pepper
1 TABLESPOON Sugar
100 g Glass noodles
1/2 red chilli pepper
3 TABLESPOONS Lemon juice
1/2-1 TEASPOON Sambal Oelek
2 TABLESPOONS Tomato ketchup
3 TABLESPOONS Vinegar (e.g. rice vinegar)

Directions

1
Clean, wash and chop the Chinese cabbage, peppers and carrots. Drain bamboo and corn, cut bamboo into strips. Peel and chop garlic
2
Roast the nuts, put them aside. Heat 2 tablespoons of oil. Fry the prepared ingredients for 2-3 minutes, turning them over. Season with salt and pepper and let cool off
3
Cut glass noodles a little shorter. Boil in salted water for about 1 minute, quench and let cool
4
Possibly clean, core, wash and cut the chili into rings. Mix with 2 tablespoons of oil, lemon juice, sambal, ketchup, vinegar, sugar, salt and pepper. Mix with prepared ingredients
5
Drink: beer or rice wine