|50 g||glass noodles|
|200 g||spinach (fresh)|
|3 leaves||Chinese cabbage|
|3 tbsp||vinegar (white)|
|2 tbsp||sesame oil|
|vegetable oil for frying|
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.
In a small bowl, whisk eggs until blended.
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.
Add chopped spinach and eggs. Gently stir to combine. Enjoy as a starter or a side dish.