Colorful chiffonade salad

Colorful chiffonade salad

Based on 14 ratings
In app
Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com
Difficulty
Medium 👍
Preparation
35 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
25 g
glass noodles
100 g
spinach (fresh)
eggs
cloves
garlic
½
carrot
½
cucumber
leaves
Chinese cabbage
tbsp
vinegar (white)
1 tbsp
sesame oil
¾ tsp
salt
tsp
sugar
ice cubes
vegetable oil for frying
MetricImperial

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Utensils

sieve, small saucepan, large saucepan, large bowl, small bowl, large frying pan, spatula, cutting board, knife, cooking spoon

Nutrition per serving

Cal125
Fat3 g
Protein3 g
Carb21 g
  • Step 1/ 9

    Add water to a small saucepan and bring to a boil. Add glass noodles and cook for approx. 2 - 3 min. Drain and rinse with cold water. Set aside.
    • 25 g glass noodles
    • sieve
    • small saucepan

    Add water to a small saucepan and bring to a boil. Add glass noodles and cook for approx. 2 - 3 min. Drain and rinse with cold water. Set aside.

  • Step 2/ 9

    Add water to a large saucepan and bring to a boil. Blanch spinach for  approx. 1 – 2 min.
    • 100 g spinach
    • large saucepan

    Add water to a large saucepan and bring to a boil. Blanch spinach for approx. 1 – 2 min.

  • Step 3/ 9

    Transfer spinach to an ice bath and allow to cool for approx. 5 – 6 min. Then, remove spinach from water and squeeze out any extra liquid. Set aside.
    • ice cubes
    • large bowl

    Transfer spinach to an ice bath and allow to cool for approx. 5 – 6 min. Then, remove spinach from water and squeeze out any extra liquid. Set aside.

  • Step 4/ 9

    In a small bowl, whisk eggs until blended.
    • eggs
    • small bowl

    In a small bowl, whisk eggs until blended.

  • Step 5/ 9

    Preheat vegetable oil in a frying pan over medium heat. Then, add eggs to the pan and fry in one layer for approx. 1 – 2 min. from each side. Set aside to cool.
    • vegetable oil for frying
    • large frying pan
    • spatula

    Preheat vegetable oil in a frying pan over medium heat. Then, add eggs to the pan and fry in one layer for approx. 1 – 2 min. from each side. Set aside to cool.

  • Step 6/ 9

    Roughly chop spinach. Finely chop garlic. Cut carrot, cucumber, Chinese cabbage, and fried egg into thin strips.
    • cloves garlic
    • ½ carrot
    • ½ cucumber
    • leaves Chinese cabbage
    • cutting board
    • knife

    Roughly chop spinach. Finely chop garlic. Cut carrot, cucumber, Chinese cabbage, and fried egg into thin strips.

  • Step 7/ 9

    In a small bowl, mix vinegar, sesame oil, salt, sugar, and chopped garlic.
    • tbsp vinegar (white)
    • 1 tbsp sesame oil
    • ¾ tsp salt
    • tsp sugar
    • small bowl

    In a small bowl, mix vinegar, sesame oil, salt, sugar, and chopped garlic.

  • Step 8/ 9

    In a large bowl, combine cucumber, carrots, Chinese cabbage, and glass noodles. Add dressing and mix well.
    • large bowl
    • cooking spoon

    In a large bowl, combine cucumber, carrots, Chinese cabbage, and glass noodles. Add dressing and mix well.

  • Step 9/ 9

    Add chopped spinach and eggs. Gently stir to combine. Enjoy as a starter or a side dish.

    Add chopped spinach and eggs. Gently stir to combine. Enjoy as a starter or a side dish.

  • Enjoy your meal!

    Colorful chiffonade salad

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