Title : HOW TO MAKE COLD NOODLE SUMMER SALAD
link : HOW TO MAKE COLD NOODLE SUMMER SALAD
HOW TO MAKE COLD NOODLE SUMMER SALAD
COLD NOODLE SUMMER SALAD
Material:
• 1 package mung bean threads *
• Olive oil
• Salt and freshly ground pepper
• 1 small fillet of salmon
• 2 Persian cucumber, cubed
• 1 small shallot, sliced thin
• 1/2 fennel bulb, sliced, fronds reserved
• 1/2 cup peas *
• 1/2 pint cherry tomatoes, halved
• 2 tbsp rice vinegar
• 2 tablespoons neutral oil
• 2 teaspoons toasted sesame oil.
• Squeeze of lemon
• Salt and freshly ground pepper
The following steps:
1. preparation of mung bean noodles according to the package. Drain and soak in cold water while preparing the remaining ingredients.
2. separate sides of the salmon with salt and pepper. A touch of heat oil on medium heat in non-stick skillet. Cook, flipping once, until salmon flakes easily and is cooked through, about 2-3 minutes per side, depending on thickness of the fillet. Remove from heat, and allow to cool.
3. in a small bowl, whisk together the rice vinegar and oil, sesame oil and squeeze of lemon. Taste and season with salt and pepper. Set aside.
4. drain the noodles well and put in a large bowl. Flake salmon in a bowl and add the weislot option, sliced fennel, peas and tomatoes. Give a quick whisk vinegar, then add to the power, taste. I usually just add all spices – noodles absorb quite a bit of it while it sits. Love my cold salad, until this date, and then eating cold food, but can be enjoyed at room temperature as well.
Note: you can find topics on mung bean noodles local grocery aisle. Well stocked grocery stores sometimes Asian corridor. Aka they thread noodles noodles glass or cellophane noodles or bean. Don't confuse them with rice noodles though: make sure you can look at the list of ingredients. Most will listed green mung beans and water (this is the type you buy, wrapped individually, and then in the net bag hot pink) but also some green beans or peas.
I used fresh peas and saute quickly, don't hesitate to use frozen.