Colorful chiffonade salad

Colorful chiffonade salad

Based on 13 ratings

Difficulty

Medium 👍
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
50 g glass noodles
200 g spinach (fresh)
eggs
3 cloves garlic
carrot
cucumber
3 leaves Chinese cabbage
3 tbsp vinegar (white)
2 tbsp sesame oil
1½ tsp salt
3 tsp sugar
ice cubes
vegetable oil for frying
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
125
Protein
3g
Fat
3g
Carb
21g

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.
  • 50 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.
  • 200 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.
  • 3 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.
  • 3 cloves garlic
  • 1 carrot
  • 1 cucumber
  • 3 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.
  • 3 tbsp vinegar (white)
  • 2 tbsp sesame oil
  •  tsp salt
  • 3 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.