Sweet and sour salad with starch noodles and vegetables from a Chinese cafe. A trustworthy recipe from a former chef. In my hungry and cold student years, I went to the kitchen of one constantly growing and incredibly popular network of Chinese cuisine, so popular that it subsequently absorbed all other competing cafes in the metropolis and entered the regional level.
Those who live in the south understand who I am talking about. I worked in a cold shop, in my competence were all salads and some desserts without heat treatment. Today I will share with you the recipe for one delicious unusual salad. By the way, this salad is suitable for fasting people, it does not contain animal products. It will not cost you much, and the taste is very unusual. It can be put on a festive table, it will attract a lot of attention there. We take the ingredients per 300 gram serving. It is designed for one person. Cucumbers - 80 grams (an average cucumber weighs 120 grams), Onions - 1 from a medium-sized onion, Peking cabbage - 30 grams or 1 medium leaf, Carrots - 10 grams (equal to half a small carrot), Tomato - 30 grams or half a medium tomato Starch noodles - 80 grams soaked. For those who do not know, we put dry noodles in boiling water for 5 minutes (do not cook!). All of the above products, except for tomatoes and noodles, are cut into strips, and three carrots on a Korean grater. Before shredding, hit the cabbage flat on the straw with a knife (turn the knife to the side with the blade). Set aside the tomato for now. Dressing: Fruit vinegar (never table vinegar), sesame oil, black pepper, sugar, salt, garlic, sesame seeds, monosodium glutamate if desired. Making the dressing: Mix in a bowl half a teaspoon of sugar, a pinch of salt, a tablespoon of sesame oil, half a teaspoon of fruit vinegar, a pinch of black pepper, ajinomoto. Black pepper will taste much better if you buy it not ground, but in peas, and then break it with a hammer. This is the secret of the sweet and sour dressing. Fill our vegetables with the resulting brine. Finely chop a small clove of garlic, pour in. And now we begin to mix by hand, pressing down so that the carrots and cabbage give juice. Cut the tomato into cubes and combine with the resulting salad, stirring slightly. Sprinkle with toasted sesame seeds.
