Ingredients
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150g glass noodles
100g daikon kimchi
½ cucumber
1 bell pepper
200g plain tofu
spring onions
2 carrots
2 nectarines
a handful of peanuts
1 lime
fresh coriander
soy sauce
rice vinegar
salt, pepper
This is how we proceed
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- Cut the bell pepper, carrots, and cucumber into thin strips, and slice the spring onion into thin rounds.
- Place the vegetables and the daikon kimchi in a bowl.
- Squeeze the tofu to remove excess liquid, cut it into small cubes, and season to taste. Optionally, you can also sauté the tofu.
- Glass noodles cook quickly: pour boiling water over them and let them soak for 3–4 minutes. Drain the water and toss the noodles in a splash of soy sauce. Add them to the bowl and top everything with leek, peanuts, and cilantro. Season to taste with rice vinegar, salt, and pepper.
- Thin slices of nectarine add an extra touch of fresh sweetness to the dish.
- Serve with a squeeze of lime juice and enjoy.
