Summer glass noodle salad

Recipe by @missbakerys
When the summer starts and the temperatures rise so slowly there is nothing better than a healthy but also fresh lunch. The glass noodle salad is light and healthy yet filling.
  • Glass Noodles, 200 g
  • Red Cabbage, 50 g
  • Salad Greens, 100 g 
  • Carrots, 100 g 
  • Red Chili Pepper, 1 pc.
  • Peanuts, 75 g
  • Oil, 5 tbsp
  • Lemon Grass
  • Soy Sauce, 1 1/2 tbsp
  • Tofu, 1 pack
  • Chili Powder, to taste
  • Salt & Pepper, to taste
  • Maple Syrup, 2-3 tbsp (or any liquid sweetener of choice)
  • Sesame Seeds, 50 g
  • Rice Vinegar, 2 tbsp
  1. Add the pasta with boiling water until it softens. Let it drain for 4 – 5 minutes.
  2. Cut carrots into thin strips.
  3. Chop the chili pepper into strips - remove seeds to keep it less hot. Add peanuts, chilli pepper, 2 tbsp of oil, 1 tablespoon of soy sauce and lemongrass into a food processor and process until a thick paste forms.
  4. Cut tofu into small triangles, season with chili powder and salt. Heat 1 tablespoon of oil in a frying pan. Fry tofu in it for 4 – 5 minutes. Pull the pan off the stove. Pour the maple syrup on top. Toss and remove from pan. Add your tofu to a plate with sesame seeds to coat them.
  5. Mix the rice vinegar and soy sauce and 2 tablespoons of oil. 
  6. Add in all the noodle ingredients in your coconut bowls, pour in your dressing, toss and enjoy!


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