Chinese cabbage salad with mie noodles

Ingredients for 4 servings:

• ¼ cup vinegar
• 2 tbsp soy sauce, dark
• ½ cup sugar
• ¾ cup oil
• Noodles (Mie noodles), one layer from a package
• 100 g almond(s), sliced
• 2 tbsp sesame seeds
• some vegetable broth, instant
• 1 Chinese cabbage
• 1 bunch of spring onions
• some butter

Instructions

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

sophisticated and refreshing

Prepare the sauce the day before as follows: Combine the vinegar, soy sauce, and sugar in a saucepan and boil for about 1 minute. Then let it cool and then mix well with the oil. Shake well again before use. Crush the layer of mie noodles (there are always three layers in a package) in the freezer bag (this works best if you wrap the bag in a tea towel and roll over it with a rolling pin, for example). Lightly brown the chopped mie noodles, almonds, and sesame seeds in a pan with a little butter. Sprinkle a little broth over the top (do not dissolve it in water beforehand, use it dry – it intensifies the flavor). Clean the Chinese cabbage and cut into thin strips. Clean the spring onion and cut it into fine rings. Mix both with the toasted ingredients. Stir in the sauce just before serving. Tastes particularly good with grilled food in summer. Note: The mie noodles are not cooked before processing.