Leafy Vegetables with Rice Noodle Salad

Recipe "Leafy Vegetables with Rice Noodle Salad": final result

Main Ingredients

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
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