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Glass Noodle Wok

5 from 5 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 134 kcal

Ingredients
 

  • 1 Paprika
  • 1 Mini broccoli
  • 100 g Oyster mushrooms
  • 2 Spring onions
  • 0,5 Chinese cabbage fresh
  • 0,125 Fresh white cabbage
  • 100 g Nigari Tofu - with seaweed OPTIONAL
  • 100 g Glass noodles
  • 2 tbsp Oystern sauce purely vegetable
  • 1 tbsp Tamari soy sauce
  • 1 tsp Mugi miso barley miso
  • 1 tsp Garlic paste
  • 1 tsp Chili sauce
  • 2 Shot glasses Water

Instructions
 

  • Roughly chop the vegetables, but cut the cabbage into fine strips.
  • Dice tofu and fry in hot oil beforehand.
  • Pour boiling water over glass noodles in a bowl and let them steep.
  • Add the vegetables to the tofu and fry (approx. 5 minutes). Stir in the garlic paste and miso.
  • Add the oyster, soy and chilli sauce and 2 shot glasses of water.
  • Drain the pasta and mix with the vegetables. Fry for another 5 minutes.

Nutrition

Serving: 100gCalories: 134kcalCarbohydrates: 12.5gProtein: 4.5gFat: 7.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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