Glass Noodle Salad with Chinese Cabbage and Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g lass noodles
- 1 red pepper (s)
- 500 g turkey breast, smoked or alternatively cooked ham
- 250 g mushrooms
- 0.5 ½ Chinese cabbage
- 1 glass mung bean sprouts (80 g drained weight)
For the sauce:
- 3 tablespoon soy sauce
- 1 tablespoon rice wine, alternatively sherry
- some spice mixture, (Chinese spice)
- some ginger, finely grated
- 1 clove garlic, crushed
- 150 ml water, possibly a little more
Print Recipe
Pin Recipe Instructions
- For the dressing, stir together soy sauce, rice wine or sherry, Chinese spices, finely grated (or dried ground) ginger, crushed garlic and 150-200 ml of water.
- Cut the glass noodles into small pieces as required (best with scissors), cook according to the instructions on the package and drain, toss in cold water and mix with the dressing. Wash, clean and cut the bell pepper and Chinese cabbage into strips. Clean 250 g mushrooms, cut into slices and fry in a little oil until crispy, leave to cool. Cut 500 g of smoked turkey breast or boiled ham into strips. Drain 1 glass of mung bean sprouts (180 g).
- Mix all ingredients carefully together, let it steep a little and season again if necessary.
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