Chinese Cabbage Salad with Mie Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.25 ¼ cup vinegar
- 2 tablespoon soy sauce, dark
- 0.5 ½ cup sugar
- 0.75 ¾ cup oil
- Noodles (Mie noodles), one layer from a pack
- 100 g almond (s), sliced
- 2 tablespoon sesame seeds
- some vegetable stock, instant
- 1 Chinese cabbage
- 1 bunch spring onion (s)
- some butter
Print Recipe
Pin Recipe Instructions
- Prepare the sauce the day before as follows: Put the vinegar, soy sauce and sugar in a saucepan and cook for about 1 minute. Then let it cool down and mix well with the oil. Shake well again before use.
- Crush the layer of Mie noodles (there are always 3 layers in a package) in the freezer bag (this works best if you wrap the bag in a tea towel and roll over it with a rolling pin, for example). Lightly brown the minced Mie noodles, almonds and sesame seeds in a pan with a little butter. Sprinkle some broth on top (do not dissolve in water beforehand, use dry - it intensifies the taste). Clean the Chinese cabbage and cut into thin strips. Clean the spring onions and cut into fine rings. Mix both with the roasted ingredients.
- Just stir in the sauce just before serving.
- Tastes good with grilled food, especially in summer.
- Note: The Mie noodles are not cooked before processing.
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