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🍽️ Colorful Glass Noodle Stir-Fry with Beans, Bell Peppers, Basil, and Peanuts

422 kcal · 30 min · 4 servings

Colorful Glass Noodle Stir-Fry with Beans, Bell Peppers, Basil, and Peanuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring about 2 liters of salted water to a boil in a pot.
  2. 2. Thoroughly wash the beans.
  3. 3. Trim the ends of the beans.
  4. 4. Cut the beans into thirds.
  5. 5. Add the beans to the boiling water.
  6. 6. Boil the beans for about 8 minutes.
  7. 7. Remove the beans from the pot using a slotted spoon.
  8. 8. Rinse the beans under cold water to cool them down.
  9. 9. Place the beans in a bowl and set aside.
  10. 10. Bring about 2 liters of salted water to a boil again in the same pot.
  11. 11. Add the glass noodles to the hot salted water.
  12. 12. Remove the pot from the heat.
  13. 13. Let the noodles soak in the water for about 5 minutes.
  14. 14. Wash the chili peppers thoroughly.
  15. 15. Hold the chili peppers by the stem.
  16. 16. Slice the chili peppers into thin rings.
  17. 17. Cut the lime in half.
  18. 18. Squeeze the juice from the lime.
  19. 19. Roughly chop the peanuts.
  20. 20. Set aside one cup of the cooking water.
  21. 21. Pour the glass noodles into a colander.
  22. 22. Let the noodles drain well.
  23. 23. Place the glass noodles in a bowl.
  24. 24. Add about 3 tablespoons of the cooking water to the noodles.
  25. 25. Mix the noodles with the water to loosen them up.
  26. 26. Prevent the noodles from sticking together.
  27. 27. Place the chili pepper rings in a separate bowl.
  28. 28. Add soy sauce to the bowl.
  29. 29. Add honey to the bowl.
  30. 30. Add 3 tablespoons of lime juice to the bowl.
  31. 31. Add 1 tablespoon of cooking water to the bowl.
  32. 32. Add 3 tablespoons of oil to the bowl.
  33. 33. Mix all sauce ingredients well together.
  34. 34. Season the sauce with salt.
  35. 35. Season the sauce with sugar.
  36. 36. Wash the spring onions.
  37. 37. Remove the root ends of the spring onions.
  38. 38. Slice the spring onions into diagonal rounds of about 1 cm thickness.
  39. 39. Wash the carrots.
  40. 40. Peel the carrots.
  41. 41. Grate the carrots coarsely.
  42. 42. Wash the bell peppers.
  43. 43. Cut the bell peppers in half.
  44. 44. Remove the core and seeds from the bell pepper.
  45. 45. Cut the bell pepper lengthwise into thin strips.
  46. 46. Wash the basil.
  47. 47. Shake the basil dry.
  48. 48. Pluck the basil leaves from the stems.
  49. 49. Cut the basil leaves into thin strips.
  50. 50. Roughly chop the glass noodles with kitchen scissors.
  51. 51. Add 2 tablespoons of oil to a frying pan.
  52. 52. Heat the oil over medium to high heat.
  53. 53. Add the white part of the spring onions to the pan.
  54. 54. Add the bell pepper strips to the pan.
  55. 55. Add the beans to the pan.
  56. 56. Fry the ingredients for about 2 minutes.
  57. 57. Add the remaining spring onions to the pan.
  58. 58. Add the grated carrots to the pan.
  59. 59. Add the glass noodles to the pan.
  60. 60. Mix all ingredients in the pan well.
  61. 61. Stir the mixture gently for about 3 minutes to warm it through.
  62. 62. Pour the prepared sauce into the pan.
  63. 63. Stir the sauce well into the noodles.
  64. 64. Divide the glass noodles among the plates.
  65. 65. Sprinkle the chopped peanuts over the noodles.
  66. 66. Sprinkle the basil strips over the noodles.
  67. 67. Serve the dish.

Nutrition per serving