John Myers
Ingredients for 3 servings:
- 500 g vegetable mix (Asian vegetables), frozen
- 200 g glass noodles
- 100g tofu
- 50 g peanuts, salted and roasted
- 150 ml vegetable stock
- 6 tbsp sweet chili sauce
- 6 tbsp fried onions
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- ½ tsp chili paste
- ½ bunch coriander
- Soy sauce
- Salt
- vegetable oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
vegan and great for using up leftovers
Chop the cilantro and peanuts and set aside. Crumble the tofu with a fork. Stir the starch, sweet chili sauce, rice vinegar, and chili paste into the cold vegetable broth. Heat the vegetable oil in a wok and fry the tofu crumbs until crispy. Deglaze with a dash of soy sauce and add the frozen vegetables. Fry until all the water has evaporated. Then add the sauce and bring to a boil once until thickened. Meanwhile, pour boiling water over the glass noodles. Let them soak for 5 minutes, drain, and rinse with cold water to prevent them from sticking together. Divide the glass noodles between 3 bowls. Stir in the sauce and 2 tablespoons of fried onions to each bowl. Season with salt. Garnish with the cilantro and peanuts. Tip: This sauce also goes well with rice. The amount of tofu can be varied as desired; I only used 100g because I had some leftovers.
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