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Rice noodle salad
Cooking
Step 1
1. Defrost beans at room temperature. Boil water in a saucepan, salt a little. Dip the beans for 3 minutes, then discard them in a colander and rinse with cold water. Place the beans on paper towels and let dry. Wash Chinese cabbage, cut into thin strips. Peel the onion, cut into half rings, put in a sieve and pour over with boiling water; let all the water drain. Peel the carrots, cut into strips or grate on a coarse grater. Squeeze juice from lemon. Place the beans, cabbage, carrots and onions in a dish. Salt, pepper to taste. Add lemon juice and sugar. To stir thoroughly. 2. Peel and finely chop the garlic. Heat up in a skillet 1 tbsp. l. vegetable oil (if possible soy). Add garlic and sauté, stirring constantly, 2 minutes. Remove from fire. 3. Boil water in a large saucepan and 2 minutes. cook rice noodles. Quickly transfer the noodles to the pan with garlic, put back on the fire, add the remaining oil and fry for 7 minutes. The noodles should take on a golden color. 4. Transfer the garlic noodles to the vegetable dish. Mix quickly and serve.
Ingredients
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