Glass noodles with pineapple and tuna
Ingredients for Glass noodles with pineapple and tuna
| Amount | Ingredient |
|---|---|
| 150 grams | Glass noodles |
| 100 grams | Tuna (canned) |
| 1 box | Pineapple, small |
| 50 g | Salted peanuts |
| 100 grams | Asparagus (Glass) |
| 5 tbsp | Soy sauce |
| 1 tbsp | Sugar |
| 2 tbsp | Soybean oil |
| 3 tbsp | Sweet cream |
| 1 pinch | Ginger |
| Salt, freshly ground pepper | |
| 1 pc | Lettuce |
Glass noodles with pineapple and tuna Directions
Glass noodles with boiling water for 5 minutes to swell.
Wash lettuce and cut half a head in fine strips (chiffonade).
Produced from the liquid ingredients and seasonings in a large bowl, make a marinade. This use some pineapple juice.
Drain noodles and cut through 2x. Together with the pineapple and asparagus pieces gently toss with the marinade.
Tuna divide into large pieces.
Chiffonade means to distribute plates. Then the salad is served sprinkled with diced tuna and peanuts.
