|50 g||glass noodles|
|200 g||spinach (fresh)|
|3 leaves||Chinese cabbage|
|3 tbsp||vinegar (white)|
|2 tbsp||sesame oil|
|vegetable oil for frying|
Riesling late harvest wine, medium-dry, 2012
This elegant, artful white wine harmonizes wonderfully with this refined salad. Aromas of apricot, blood orange, and grapefruit underscore the sweet and sour nuances of the flavors.
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.
Add water to a large saucepan and bring to a boil. Blanch spinach for approx. 1 – 2 min.
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.
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.
Roughly chop spinach. Finely chop garlic. Cut carrot, cucumber, Chinese cabbage, and fried egg into thin strips.
In a small bowl, mix vinegar, sesame oil, salt, sugar, and chopped garlic.
In a large bowl, combine cucumber, carrots, Chinese cabbage, and glass noodles. Add dressing and mix well.