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🍽️ Fresh Glass Noodle Vegetable Salad with Tuna

593 kcal · 30 min · 4 servings

Ingredients

• 400 g glass noodles
• 4 carrots
• 1 red bell pepper
• 6 spring onions
• 50 g bean sprouts
• 4 tbsp sesame oil
• 1 clove garlic
• 1 tsp freshly grated ginger
• 2 tbsp rice vinegar
• light soy sauce
• 150 g wood ear mushrooms (glass)
• 150 g tuna can (in its own juice)
• basil (for garnish)

Instructions

1. 1. Soak the glass noodles in water until they are soft. Follow the instructions on the package.
2. 2. Peel the carrots and cut them into sticks about 3 cm long or grate them.
3. 3. Wash the bell peppers, halve them, remove the inside, and cut them into strips.
4. 4. Wash the spring onions, clean them, and cut them into rings.
5. 5. Set aside the green rings of the spring onions.
6. 6. Heat 2 tablespoons of oil in a wok.
7. 7. Sauté the carrots, peppers, spring onions (without the green rings), and bean sprouts in the hot oil for about 2 minutes.
8. 8. Peel the garlic clove and chop it finely.
9. 9. Add the chopped garlic and ginger to the vegetables in the wok.
10. 10. Remove the wok from the heat.
11. 11. Drain the noodles well.
12. 12. Place the drained noodles in a bowl.
13. 13. Add the vinegar and the remaining oil to the salad.
14. 14. Add 2 to 3 tablespoons of soy sauce.
15. 15. Mix everything well together.
16. 16. Let the salad marinate for about 30 minutes.

Nutrition per serving

• kcal: 593
• Protein: 13 g · Fett/Fat: 17 g · Carbs: 96 g