Colorful chiffonade salad

Nutrition per serving

• Step 1/9

  
  • 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

  
  • 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

  
  • 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

  
  • 1½ eggs
  • small bowl

  In a small bowl, whisk eggs until blended.

• Step 5/9

  
  • 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

  
  • 1½ cloves garlic
  • ½ carrot
  • ½ cucumber
  • 1½ 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

  
  • 1½ tbsp vinegar (white)
  • 1 tbsp sesame oil
  • ¾ tsp salt
  • 1½ tsp sugar
  • small bowl

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

• Step 8/9

  
  • 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.