Assorted Cold Tossed Salad

Name: Assorted Cold Tossed Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 Mung bean noodles (cut into strips); 1 Cucumber (julienned); 1 Chicken breast (steamed with ginger and scallion, then shredded); 20 g Dried shiitake mushrooms (julienned, steamed 5 minutes with oil and sugar); Carrot (julienned), a pinch; 1 Red bell pepper (julienned); 2 Eggs (cooked into a thin omelet and julienned); 20 g Seaweed (blanched briefly in boiling water); 2 slices Ham (julienned); 1 tbsp Soy sauce (for seasoning blend); 1 tbsp Fish sauce (for seasoning blend); 1/4 tsp White vinegar (for seasoning blend); 2 tsp Sugar (some for mushrooms, remainder in seasoning); Sesame oil (for seasoning blend), a pinch; Ginger (for steaming chicken), to taste; Scallion (for steaming chicken), to taste

A cold appetizer made by julienning glass noodles, vegetables, egg omelette, and chicken, arranging them on a plate, and tossing everything with a special sauce.

45 min

Easy

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Ingredients

Mung bean noodles (cut into strips) 1

Cucumber (julienned) 1

Chicken breast (steamed with ginger and scallion, then shredded) 1

Dried shiitake mushrooms (julienned, steamed 5 minutes with oil and sugar) 20 g

Carrot (julienned) a pinch

Red bell pepper (julienned) 1

Eggs (cooked into a thin omelet and julienned) 2

Seaweed (blanched briefly in boiling water) 20 g

Ham (julienned) 2 slices

Soy sauce (for seasoning blend) 1 tbsp

Fish sauce (for seasoning blend) 1 tbsp

White vinegar (for seasoning blend) 1/4 tsp

Sugar (some for mushrooms, remainder in seasoning) 2 tsp

Sesame oil (for seasoning blend) a pinch

Ginger (for steaming chicken) to taste

Scallion (for steaming chicken) to taste

Instructions

Prep the ingredients

Julienne the cucumber, carrot, red bell pepper, and ham. Cut the mung bean noodles into strips.

Pre-cook the components

Julienne the shiitake mushrooms, toss with a little oil and a pinch of sugar, and steam for 5 minutes. Blanch the seaweed in boiling water for a moment. Steam the chicken with ginger and scallion until cooked through, then tear it into thin strips. Cook the eggs into a thin omelet and cut into fine strips.