VEGETARIAN

Glass Noodles with Corn and Ginger Sauce

Main Dishes | Chinese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Glass Noodles with Corn and Ginger Sauce

Ingredients

Glass Noodles - 7.1 oz
Cucumbers - 4 pieces
Ground chili pepper - a pinch
Soy Sauce - 3 tablespoons
Lemon Juice - 1 tablespoon
Honey - 2 teaspoons
Ginger - 1 piece
Salt - to taste
Fresh corn - 2 pieces
Celery root - 2 stalks
Garlic - 3 cloves
Butter - to taste
Tomato - 1 piece
Spinach - 1.8 oz

Step by Step guide

Step 1

Thinly slice the cucumbers into rings and place them in a bowl. Add salt, a pinch of chili, and honey. Massage the cucumbers well so they absorb the salt and release moisture. Let them marinate while preparing the other ingredients.

Step 2

For the sauce, finely chop the fresh ginger and mash it in a bowl with a pestle or crush it with your fingers. Add soy sauce, lemon juice, honey, and salt. Like with the cucumbers, let the sauce sit for a bit.

Step 3

Boil two servings of glass noodles, rinse with cold water, and drain in a colander.

Step 4

Using a sharp knife, cut the kernels off the corn cobs. Chop the celery. Add to a heated skillet with a tablespoon of melted butter, add salt, paprika flakes, and cook until the kernels are soft and golden. At the end, add finely chopped garlic to the skillet.

Step 5

Chop the tomato and fresh spinach.

Step 6

Finally, reheat the cooked noodles in the skillet. In a large salad bowl, mix the hot noodles with the other ingredients, remembering to include the prepared cucumbers and sauce. The noodles are ready!