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19 December 2012,22:09 by
Ponmathi Srilekha.S

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SPICY VEGETABLES SALAD

Serves :
4

Preparation Time :
40 minutes

Cooking Time :
20 minutes

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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