Ingredients
- 1 pack — glass noodles
- 1 pc — tuna Albacore tuna in its own juiceCAMPOS
- 30 g — green onion
- 100 g — soy asparagus
- 50 g — peanuts
- 50 g — raw cashewsSantoSantaniello
- 100 g — blanched hazelnutsSantoSantaniello
- 50 g — white sesame seeds
- 1 pc — yellow onion
- 100 g — oil
- 1 pc — green apple
- 50 g — mirin
- 50 g — rice vinegar
- 1 pc — garlic (clove)
- 1 pc — Bok choy
- Leek
It is necessary to soak the glass noodles in cold water and, separately, the soy asparagus (fuzhu) in cold water for 2-3 hours. For the sauce, blend nuts, sesame seeds, apple, onion, Mirin, and Mitsukan in a blender until smooth. Lightly squeeze the water out of the soy asparagus and sauté it with garlic in oil for 2-3 minutes until slightly softened. Mix the salad with Bok Choy, tuna, and glass noodles. Dress with the nut sauce and top with the soy asparagus.
Our Recipes
Discover more recipes with our ingredients
03.03.2026
Chocolate-Nut Bars «Crackle Noir»
Exquisite chocolate-nut bars combining a silky praline base with the distinct crunch of wafer flakes and caramel.
20.02.2026
Banana Pudding with Coconut Truffles and Beflesh Carob
This carob-based dessert is a true discovery for those who appreciate natural sweetness and a soft caramel flavor.
03.04.2026
Signature Cake “Pistachio–Raspberry” — a dessert for display and menu
A dessert with a balanced flavor and texture, which is perfectly suited for a display case or a menu.
03.03.2026
Chocolate-Nut Bars «Crackle Noir»
Exquisite chocolate-nut bars combining a silky praline base with the distinct crunch of wafer flakes and caramel.
20.02.2026
Banana Pudding with Coconut Truffles and Beflesh Carob
This carob-based dessert is a true discovery for those who appreciate natural sweetness and a soft caramel flavor.