Mie Noodle Salad Asian …… with Crispy Effect

1. Pour some boiling water over the Mu-Err mushrooms in a bowl and let them swell. Put Mie noodles in a plastic bag and chop. Then lightly toast together with the pine nuts in a pan over medium heat without oil. Be careful with this, it should not tan too much. Then take it off the stove immediately and let it cool down.
2. Core the paprika, remove the skin with a peeler and cut into small cubes. Wash the cucumber, cut into small cubes. Let the bamboo sticks drip off, cut through 1 x if necessary. Wash the zucchini, cut into small cubes. Remove the stalk from the swollen mushrooms and then cut them into small pieces. Put all the vegetables, the pasta with the pine nuts and the sesame in a bowl and mix.

Marinade and finishing:

1. Put all ingredients in a saucepan, bring to the boil and then simmer for about 1 minute until the sugar has dissolved. Then immediately pour hot over the salad and mix thoroughly with it. Then it should continue for about 30 minutes. The noodles will rise a little, but will remain a little firm inside. This then brings the pleasant crispy effect when consumed. After steeping, season the salad to taste again and season it if necessary. Instead of the yellow zucchini you can also use corn as a “splash of color”.
2. This salad also goes very well with prawns or scallops. We had grilled neck steak marinated in soy sauce and some oil and some sweet chili sauce.
3. Chili Powder: Make your own Asian spice mixes for stockpiling