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My Favorite Noodle Salad

I am trying my best to eat healthy and happy at the same time. I add more veggies and fruits in my die now. It’s a small change, but I do enjoy the varieties of fresh produce the locals have to offer.

Noodle Salad 1

I’m not really sure if I have shared this recipe with you already, but I think I have make this dressing many times so you probably understand the flavor profile of it. This salad is my all-time-favorite salad. It’s easy to whip up. You can add any type of protein you like, or if you prefer a vegan dish, you can try it with tofu or beans. I can have this salad with anything. It’s healthy, fresh, and so quick to make.

Noodle Salad with Mushroom and Boiled Egg

Ingredients: (for 2 servings)

1 bunch of salad green- sliced

A handful fresh coriander leaves

A handful fresh mint leaves

1 carrot- julienned

1 cucumber- julienned

1 cup bean sprouts

For Mushroom:

200 gm mushroom- sliced

2 cloves garlic- minced

Soy sauce to taste

1 tbsp oil

For dressing:

3 tbsp sugar

3 tbsp vinegar

1 tsp salt

1 fresh red chilli-chopped

½ tsp soy sauce

Other Ingredients:

Cooked rice vermicelli

Toasted Peanut and toasted sesame seed for garnishing

2 boiled eggs

Direction:

Noodle Salad 5

Prepare your salad greens, mix all of them together and keep aside.

Noodle Salad 3

For dressing, combine sugar, vinegar, salt and soy sauce in a small sauce pan. Bring to boil and turn off the heat. Add fresh red chili and keep aside.

Noodle Salad 2

For mushroom: in the pan, sauté mushroom with garlic in a little oil and season with soy sauce, then stir for about 3 minutes or until the mushroom is soft.

Noodle Salad 6

To assemble, spread the salad greens and other veggies on the plate. Add noodle, mushroom and boiled eggs. Add the dressing and garnish with peanut and sesame seeds.

Love,
Tes

 

 

 

 

4 comments to My Favorite Noodle Salad

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