The exoticism of the East on your plate is a delicate and hearty salad of Chinese noodles. Cook it with meat, poultry, or completely vegetarian for a nutritious and delicious meal. It can be offered at home for lunch or put on a festive table.
Chinese noodle salad with chicken and vegetables
Ingredients:
- 150 g of Chinese noodles (funchose);
- 150 g of minced chicken;
- 1 each carrot, cucumber and bell pepper;
- 2 cloves of garlic;
- 20 g of cilantro;
- 2 tbsp. white sesame seeds;
- 1 tsp curry;
- 120 ml of soy sauce;
- 80 ml of olive oil;
- 50 ml of water;
- 30 ml of lemon juice;
- 20 ml of vegetable oil.
Fry the minced chicken in vegetable oil until tender, stirring constantly and breaking the lumps. Peel large vegetables and chop finely, crush the garlic cloves in a special press or grate. Soak noodles in cold water for 3 minutes, drain. Pour boiling water over the funchose and leave it there for 5 minutes, then discard it in a colander.
In a saucepan, combine the water with soy sauce, lemon juice, olive oil, garlic, curry and chopped cilantro. Simmer for 2 minutes over low heat. Combine noodles with vegetables and minced meat in a salad bowl, season with hot marinade and mix well. Let the salad sit for half an hour, then sprinkle with sesame seeds.
Chinese noodle salad with beef
Ingredients:
- 150 g of Chinese noodles;
- 450 g of fried beef steak;
- 350 g green asparagus;
- 50 g green onions;
- 100 ml of teriyaki sauce and dry red wine;
- 50 ml of vegetable oil;
- 1 tsp sesame oil;
- 1 clove of garlic;
- 2 cm of ginger root;
- 4 stars of anise;
- 1 tsp grated zest;
- a pinch of dried chili and fennel seeds.
Make a marinade with teriyaki sauce and wine, crushed garlic, grated ginger, zest and spices. Whisk it with a fork and pour a couple of spoons into the skillet. Cut off the ends of the asparagus, blanch it for 5 minutes in salted water, put in a colander, then fry in a little marinade until tender. Evaporate the remaining sauce in a saucepan to a quarter of the volume, set aside. Stir in both types of oil and add the meat cut into strips.
Soak the Chinese noodles in hot water for a few minutes, then rinse under the tap and cut into smaller pieces. Place all salad ingredients in a large bowl and stir with two large forks.
Vegetarian Chinese Noodle Salad
Ingredients:
- 80 g of Chinese noodles;
- 1 eggplant;
- 1 green bell pepper;
- 2 cucumbers;
- 50 g of green lettuce;
-150 g pitted olives;
- 50 ml of soy sauce;
- 20 ml lemon juice;
- 1 tbsp. Sahara;
- salt;
- vegetable oil.
Peel eggplant, cucumber, pepper, lettuce and cut into strips, olives in halves or quarters. Heat vegetable oil in a skillet and fry the eggplant with a couple of pinches of salt. Transfer the vegetable to a thick paper towel. Cook Chinese noodles. Gather all the ingredients in one bowl, pour over with a mixture of lemon juice, soy sauce and sugar.
