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Asian noodle salad

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Ingredients for 4 servings:

  • 1 red chili pepper(s)
  • 1 piece(s) ginger, walnut-sized
  • ½ bunch basil
  • 3 tbsp soy sauce
  • 3 tbsp vinegar (wine vinegar)
  • 3 tbsp oil (soybean oil)
  • 100 g vegetables (carrots, leeks, onions, mushrooms)
  • Salt
  • 60 g Chinese egg noodles
  • 150 g Chinese cabbage
  • 75 g tuna, natural
  • Garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Deseed and chop the chili pepper. Peel and chop the ginger. Largely tear the basil. Mix everything with soy sauce, vinegar, and oil. Add the garlic and let it simmer. Finely chop the vegetables and toss with the marinade. Cook the noodles in salted water according to the package instructions. Drain and cool the noodles and add them to the pan. Slice the Chinese cabbage and fold in. Drain the tuna, tear it into pieces, and stir in. Season to taste.

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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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