Glass noodle salad with chicken and tofu

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Roughly dice the tofu. Sprinkle meat with 5-6 tablespoons, tofu with 4-5 tablespoons Teriyaki sauce and turn in it. Leave both to stand for about 20 minutes.

2. 2

   Pour boiling water over glass noodles, soak for 3-4 minutes. Drain and allow to cool.

3. 3

   Clean or peel the vegetables, wash and cut them into very fine strips. Sort the sprouts, wash and drain. Mix vegetables and glass noodles.

4. 4

   For the salad dressing, peel and finely grate the ginger. Cut the chillies lengthwise, remove seeds, wash and chop very finely. Squeeze the limes. Mix with salt and sugar. Fold in sesame oil and 1 tbsp. oil.

5. 5

   Stir in the chilli and ginger. Mix with the glass noodle salad and let it stand for about 1 hour.

6. 6

   Coarsely chop the nuts and roast them in a pan without fat. Remove. Heat 2 tablespoons of oil in a frying pan. Fry the meat for approx. 5 minutes on each side (caution - may splash a little!). Push the meat aside, stir-fry the tofu cubes for 2-3 minutes until crispy.

7. 7

   Let them both cool down.

8. 8

   Cut the meat into thin slices. Season salad again. Loosely fold in nuts, tofu and chicken.

Nutrition Facts

KCAL
460 kcal

CARBS
26 g

FATS
21 g

PROTEINS
39 g