EAT WELL VIETNAMESE CUISINES

Vegetable and noodle salad

29/12/2019

Vegetable and noodle salad
Servings
4people
Cook Time
35minutes
Servings
4people
Cook Time
35minutes
Ingredients
  • 2squeezes egg noodle
  • 50gram carrots
  • 50 gram purple cabbage
  • 50gram cucumbers
  • 40gram yellow bell peppers
  • 1bìa fried tofu
  • 10gram white sesame seeds (roasted)
  • 3tbsp vinegar
  • 1 tbsp white sugar
  • 10tbsp soy sauce
  • 1/2tbsp sesame oil
  • 10gram garlic
Instructions
  1. Mince garlic.
  2. Boil noodles and drain.
  3. Wash carrots, cabbage, cucumbers, bell peppers, drain, and cut into long thin strips. Cut tofu into long and thin strands.
  4. In a small bowl, add garlic, add vinegar, sugar, and stir to dissolve sugar. Add soy sauce and sesame oil, and stir.
  5. Pour out the noodles on a large plate, add the thinly sliced vegetables and tofu, sprinkle the soy sauce mixture and mix well.
  6. Sprinkle sesame on top.
Recipe Notes

Tips:

  • Pour some cooking oil into the boiling water to make the noodles look nice and not sticky together.

  • When pouring noodles into pan, mix with a little oil to make the noodles stay in shape and non-sticky.

  • Should eat immediately after mixing.

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