If you’re looking for an elegant, mild summer dish, then you’ve come to the right place. Glass noodles are one of my go-to staple ingredients when I want to make a quick, easily digestable, satisfying and satiating meal. They make an awesome salad together with garlicky carrots and cabbage, pumpkin seeds and chilli. It’s easy and fast to prepare, especially if you have a food processor to grate the carrots.
|Warm Glass Noodle Salad with Carrots and Pointed Cabbage|| |
- 1 kg carrots (I had colored carrots, but any sort will do)
- 1 small pointed cabbage, about 500 g
- 4 cloves of garlic
- 300 g glass noodles (I had whole grain vermicelli)
- 5 tbsp rapeseed oil
- 5 small dried chillis (or 1 fresh red chilli, deseeded)
- 1 tbsp salt
- 130 g pumpkin seeds
- Peel the carrots and shred them in the food processer or rasp them roughly by hand on your kitchen grater.
- Wash the pointed cabbage, cut it into four, discard the stalk and shred the four wedges.
- Mince the garlic cloves.
- In a large bowl of hot water, soak the noodles (there is no need to cook them) for about 10 minutes or according to the package instructions.
- Heat the oil in a frying pan. Add the cabbage and the garlic, and cook on medium to high heat for a couple of minutes, stirring, until the cabbage is just starting to wilt.
- Add the carrots, the chillies and salt, and cook for another 5-10 minutes until everything is cooked through, but still crisp.
- Drain the noodles well, shaking off any excess water. Using scissors, cut them into bite-size (about 10 cm) lengths. I like them smaller because this way they mix better with the vegetables.
- Mix the noodles with the vegetables, and serve the dish with pumpkin seeds.