John Myers
Ingredients for 3 servings:
- 150 g glass noodles
- 40 g peanuts, unsalted
- 4 carrots
- 1 small Chinese cabbage
- 1 red chili pepper(s)
- 1 red bell pepper(s)
- 5 cloves garlic
- 50 g cream (soy)
- 1 tbsp chili sauce, hot
- Soy sauce
- pepper
- ½ bunch parsley
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Quarter the peanuts, cook the glass noodles in salted, boiling water for 2 minutes, drain in a sieve, and rinse with cold water. Peel the carrots and cut into thin, long slices and crosswise into narrow strips. Cut the bell peppers into thick strips. Cut the chili into thin rings. Peel and roughly dice the garlic, and slice the Chinese cabbage. Toast the peanuts and fry the garlic and chili pieces in a little oil in a wok. Add the carrots and pepper strips one after the other. Mix the noodles with the soy cream and stir in half of the Chinese cabbage. Season to taste with chili and soy sauce. Stir in the remaining Chinese cabbage, peanuts, and chopped parsley, or serve garnished with the parsley.
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