Glass Noodle Salad

Glass Noodle Salad

Brighten up the evening with this Asian salad that's a beautiful mixture of colours and textures.

Ingredients (serves 6):
  • 250g dried mung bean vermicelli noodles
  • 200g Thai marinated tofu, sliced
  • 2 carrots, peeled, shredded
  • 200g snow peas, trimmed, shredded
  • 1/3 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder

  1. Place noodles in a large bowl and cover with cold water. Stand for 15 minutes. Drain in a fine sieve. Transfer to a large bowl. Add tofu, carrots and snow peas.
  2. Whisk soy sauce, oil, sugar and garlic powder in a bowl until well combined. Pour over noodle salad. Cover and refrigerate for 1 hour. Toss gently. Serve.

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