John Myers
Hot Glass Noodles with Tuna and Peanuts
The perfect hot glass noodles with tuna and peanuts recipe with a picture and simple step-by-step instructions.
- 160 g Glass noodles
- 6 small Chilli pepper
- 3 piece Leek sticks young
- 75 g Roasted peanuts
- 2 Can Natural tuna preserve 200 g each
- 1 piece Onion red
- 2 piece Garlic cloves chopped
- 8 tbsp Fish sauce
- 3 tbsp Soy sauce sweet
- 2 tbsp Oil
- Salt
- Pepper
- Put the glass noodles in a bowl, pour boiling water over them and leave to soak for approx. 10 minutes. Wash, clean, core and finely chop the chilli peppers.
- Clean the leek, slit open, wash, wash and shake dry thoroughly, then cut into fine rings.
- Heat the wok and then the oil in it to medium heat. Roast the peanuts in it until golden brown. Then add the chopped chillies and the leek rings and stir-fry everything for approx. 3 minutes.
- Drain the glass noodles and chop them up with kitchen scissors. Drain the tuna, chop it up. Add glass noodles and tuna to the vegetables in the wok, stir-fry for about 2 minutes. Season with fish and soy sauce.
- Other combinations for spicy glass noodles are cashu kernels instead of peanuts. 400 g chicken if necessary. pickled or beef, squid rings, fish fillet etc.
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