Today there is glass noodle salad. In the Asian way. Because time and again we ask ourselves the question: What am I cooking today? Should I order something? Or as always? This can not be it. So we get some advice, this time from Raoul Adanu Amevor, cook in the Munich “Tafel & Schwafel” by Annette Abt: “It should be easy, it should be fast, it should be healthy and if possible not fat, you have one Idea?” And of course, the native Togoer, who came to Germany 30 years ago, has an idea. Raoul Adanu Amevor, who discovered his love of cooking with Annette Abt at the end of the eighties with a small Italian in Schwabing, studied forest science. Why next time maybe we can expect a recipe with leaves, venison or wild boar? “No”, he laughs, “you wanted something simple!” That’s right, and that’s why today there is something out of the “Tafel and Schwafel” that the guests love at the big wooden table under the chandelier and the less talented people as a gifted chef with great attention to detail and fine taste. In the Munich Augustenstraße is in demand, if the glass noodle salad does not exist for a while. So – tie the apron and go! In the Munich Augustenstraße is in demand, if the glass noodle salad does not exist for a while. So – tie the apron and go! In the Munich Augustenstraße is in demand, if the glass noodle salad does not exist for a while. So – tie the apron and go!
Asian noodle salad
Preparation time: 40 minutes
For 4 people
INGREDIENTS
- 300 ml of coconut milk
- 3 limes
- 250 gr fine glass noodles
- 100 gr of sugar peas
- 2 medium sized carrots
- 1 bunch of coriander
- 1 red pepper
- 1 zucchini
- 50 g of ginger
- 1 bar lemongrass
- 50 gr cashew kernels or peanuts unsalted
- 100 ml sweet chili sauce
- 1 liter vegetable broth
- 100 ml light soy sauce
- 2 chicken breast fillets or 500 gr tofu
- 1 teaspoon yellow curry paste
- 1 tbsp butter
- 2 tbsp sugar
- ¼ liter of orange juice
Preparation
- Caramelise peanuts or cashews, add 2 tbsp sugar in 1 tbsp butter, stir in ¼ liter of orange juice, invert the nuts and allow to cool.
- Marinade for tofu or meat
Mix the coconut milk, yellow curry paste and juice of a lime with a hand blender and place the meat or tofu in the marinade for about an hour.
- Cut the vegetables into thin julienne strips and sauté briefly in the pan.
- dressing, marinade for the salad
Mix sweet chilli sauce and soy sauce in a bowl. Finely grate the ginger, finely chop the lemongrass, add the juice of 2 limes and a half, cut bunch of coriander and mix.
- Leave glass noodles in 1 liter of hot vegetable stock (not boiling) for 5 minutes, drain in a colander (no cold water), mix 1 tbsp of sunflower oil over it so that it does not stick. Then cut with scissors into about 10 centimeters long threads.
- Mix the glass noodles with the vegetables from step 2, preferably with your hands and finally pour over the marinade from step 3 and mix well.
- Finally roast the meat or the tofu and arrange with half a bunch of coriander and the caramelized nuts on the glass noodle salad.
Algae lovers will also be delighted to stir in ¼ pack of Goma Wakame algae in step 6. If you get frozen in the Asian shop, just let it thaw, squeeze the juice a little and mix in it. Tastes wonderful!!