Glass Noodles Salad
In the hot summer days, a refreshing and delicious dish always brings a sense of comfort and satisfaction. One of the most popular classic cold dishes is what we're sharing today — glass noodles salad. This dish originates from the traditional cold dish culture in China, with a long history, making it a must-have delicacy on summer dining tables.
INGREDIENTS
- 30g mung bean glass noodles
DIRECTIONS
Prepare the ingredients and wash them thoroughly.
Boil 30g of mung bean glass noodles in a pot of boiling water until softened.
After boiling, remove the noodles and soak them in lukewarm water.
Tip:
Allow the mung bean glass noodles to soak for about 30 minutes until fully hydrated.
Prepare the egg: Beat the egg until well mixed.
Pour the beaten egg into a pan and spread it thinly to make an egg pancake.
Shred 100g of carrot and cucumber and arrange them on a plate for later use.
Tip:
If you don't have a shredder at home, you can use a knife to cut the carrot and cucumber into thin shreds, although this may take some time.
Cut the egg into strips and drain the mung bean glass noodles before cutting them into segments. Arrange both on a plate.
Add 20g of soy sauce for seasoning.
Then add 10g of rice vinegar to enhance the acidity.
Finally, add 1g of salt and 5g of sesame oil, and mix well.
Tip:
The taste of the cold salad can be adjusted according to personal preference by adding other seasonings, such as chili for those who enjoy spicy flavors.