Vegan Glass Noodle Salad

We use glass noodles for this delicious noodle salad. But if you would like to use other noodles, this will also work fine in this recipe. Glass noodles are made from the starch from mung beans, sweet potatoes and cassava. Glass noodles absorb flavour very easily which works perfectly in this salad. The dressing is so delicious, especially in combination with the fried tofu and the red pepper. This is really a favourite recipe.

Serves: 4 (as lunch)
Total time: 20 minutes

Ingredients

4 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp agave syrup
1 tbsp sesame oil
1 tbsp sesame seeds, toasted
1 clove garlic
180 g glass vermicelli
100 g salad mix
200 g cucumber
1 spring onion
1 red chili pepper
250 g tofu (fresh)
1 tbsp sunflower oil

Method

1. Cut the fresh tofu into cubes. Heat a frying pan and add the sunflower oil. Add the tofu cubes and fry all around until golden brown. Set aside for now.
2. Place the soy sauce, rice vinegar, agave syrup, sesame oil, sesame seeds and crushed garlic in a bowl. Stir everything well.
3. Prepare the glass vermicelli according to the package. Add to the bowl and mix through the sauce.
4. Wash the salad and cut the cucumber into thin strips. Cut the spring onion and red chili pepper into slices. Add everything to the bowl along with the fried tofu cubes. Mix everything well and eat right away.

Tip: Cut the glass noodles into pieces with scissors after they have been soaked. This makes it easier to mix into the salad and it also makes it a lot easier to eat!