Colorful chiffonade salad

Based on 14 ratings
Mengting Gao

Mengting Gao

www.kitchenstories.com

Founder

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
3 g
Fat
3 g
Carb
21 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.
    • 50 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.
    • 200 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.
    • 3 cloves garlic
    • carrot
    • 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
    • 1½ 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.