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Asian glass noodle salad

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Ingredients for 1 servings:

  • 3 carrots
  • ½ head of iceberg lettuce
  • 1 pack of glass noodles
  • 2 tbsp soybean oil
  • 1 tbsp oil (porcini mushroom oil)
  • 2 tbsp sauce (mushroom sauce), vegetarian, from the Asian shop
  • 1 tbsp soy sauce
  • pepper
  • lemon juice
  • e.g. chili flakes

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes

A light summer salad with a sophisticated dressing

Grate the carrots and slice the iceberg lettuce into strips. Place the glass noodles in a bowl, pour boiling water over them, and let them soak according to the package instructions. Drain well. Mix the remaining ingredients into a marinade. Add the vegetables and noodles and mix well. Season to taste with pepper, lemon juice, and chili flakes and let stand before serving.

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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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