Asian glass noodle salad

Ingredients for 2 servings:

• 20 g fresh ginger root
• ½ tsp sambal oelek
• 1 tbsp honey
• 6 tbsp soy sauce
• 2 tbsp lime juice
• 200 g tofu, e.g. with almonds
• 100 g glass noodles
• 2 spring onions
• 150 g apricot(s), from the can, drained
• 1 red bell pepper(s)
• 5 tbsp oil
• 2 tbsp sesame seeds, hulled

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 57 minutes

with fried tofu slices

Peel and finely grate the ginger. Mix with the sambal oelek, honey, soy sauce, and lime juice and place in a shallow bowl. Cut the tofu into 1/2 cm thick slices and add to the marinade. Cover and marinate for at least 30 minutes, turning once. Soak the glass noodles in hot water according to the package instructions. Drain, rinse with cold water, and drain well. Cut into slightly shorter pieces using clean scissors. Clean the spring onions. Slice the white and light green parts into thin rings. Cut the apricots into wedges. Peel and deseed the bell peppers, and cut into strips. Place everything in a bowl with the noodles. Remove the tofu slices from the marinade and drain on kitchen paper. Mix the marinade and 3 tablespoons of oil into the noodles. Heat 2 tablespoons of oil in a non-stick pan and fry the tofu slices for 1 to 2 minutes on each side until light brown. Serve with the salad and sprinkle with sesame seeds.