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PrintSPICY VEGETABLES SALAD
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- To make spicy dressing: pound chili, garlic, coriander root and pickled garlic finely.
- Stir in light soy sauce, seasoning sauce, brown sugar, lime juice, vinegar and salt; adjust the taste to your liking.
- In a small pot, put in mung bean noodles, light soy sauce, water and olive oil.
- Place over low heat and stir continuously until the noodles are done and tender.
- Remove from the heat and transfer to a mixing bowl.
- Add the dressing, toss well. When it is cool down, add carrot, Chinese radish, cucumber and blanched bean curd skin, toss to combine. Add mint leaves, coriander leaves and chilies.
- Dip out into a serving dish and top with fried bean curd skin, mint leaves, coriander leaves chilies and fried cashew nut.
- Garnish with coriander and serve immediately.
INGREDIENTS
- 400 grams unbleached mung bean noodles, soaked until tender and cut into short sections
- 4 tablespoons light soy sauce
- 5 tablespoons water
- 2 teaspoons Cooking oil
- 100 grams carrot, thinly sliced lengthwise
- 100 grams Chinese radish, thinly sliced lengthwise
- 100 grams cucumber, seeded and thinly sliced lengthwise
- 100 grams dried bean curd skin, soaked, blanched and cut into pieces
- 100 grams mint leaves
- 100 grams coriander leaves
- 1 each red and yellow spur chilies, thinly sliced
- 4 pieces deep-fried bean curd skin
- 4 tablespoons cashew nut, fried and lightly cracked
Spicy dressing
- 1 red spur chili, sliced
- 2 tablespoons Thai garlic, peeled
- 2 tablespoons coriander root, sliced
- 2 bulb pickled garlics, separated into cloves
- 4 tablespoons light soy sauce
- 2 tablespoons seasoning sauce
- 5 tablespoons brown sugar
- 5 tablespoons lime juice
- 2 tablespoons vinegar
- 1 teaspoon sea salt
- 2 tablespoons green and red hot chilies, sliced
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