Main Ingredients
| Time (prep+cook) | Difficulty | Taste | Serves |
|---|---|---|---|
|
10 minutes |
Easy |
Light |
2 |
Main Ingredients
Mustard greens (1 bunch ≅ 200 g), rice noodles (100 g)
Ingredients (Optional)
Red chili pepper(1 piece), roast peanuts (1 dozen), spring onion (1 stem).
Seasonings
Light soy sauce (1 tablespoon), sugar (1 tablespoon ≅ 10 g), vinegar (1-2 tablespoons), sesame oil (1 teaspoon), olive oil (2 tablespoons), chicken powder (1 teaspoon).
Note
Adjust the ingredient quantities to fit your needs.
Methods
- Prepare and wash clean the ingredients.
1
- Shred the red chili pepper and spring onion;
- Crush the peanuts;
- Halve the mustard greens.
2
- Blanch the mustard greens for 30 seconds.
3
- Plunged the blanched vegetable into iced water or placed them under cold running water for them to cool down.
4
- Place the rice noodles in the boiling water until cooked.
5
- Place the rice noodles in the boiling water until cooked.
6
- After drain away the liquid, transfer chilled mustard greens and rice noodles into a large bowl;
- Add sugar, vinegar, soy sauce, sesame oil, and chicken powder.
7
- Add shredded red chili and scallion;
- Add olive oil.
8
- Add crushed peanuts;
- Mix well.
9
- "Leafy vegetable with rice noodle salad" is ready.
- Enjoy!
10
| Tips & Tricks |
|---|
|
