in Japan

Japanese glass noodle salad

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Ingredients for 3 servings:

  • 100 g glass noodles
  • 3 m.-sized eggs
  • 1 cucumber(s)
  • 1 tbsp olive oil
  • 2 tbsp teriyaki sauce
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

simple, vegetarian

Boil the eggs for 5 minutes (not too hard). Let the glass noodles soak in boiling water for 4-5 minutes. Cut the cucumber into wafer-thin slices and season with salt. Drain the glass noodles well. Roughly chop the eggs and mix with the cucumber and noodles. Season with salt and pepper. Carefully mix in the olive oil and teriyaki sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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