Vegetarian Cold Tossed Noodles

Name: Vegetarian Cold Tossed Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 500 g noodles; 300 g spinach or baby bok choy (whole, washed, blanched, shocked in cold water, cut into sections); 3 sweet green pepper (cut into strips, blanched); 25 g pickled mustard greens (finely chopped); 10 g scallion (finely chopped); 1 head garlic (minced); 10 g soy sauce; 5 g aromatic vinegar; 3 g fine salt; 2 g MSG; 15 g sesame oil; to taste stock (for mixing the sauce)

Toss the cold noodles with the blanched vegetables and pickled mustard greens, drizzle with the prepared dressing, mix well, and serve.

35 min

Easy

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Ingredients

noodles 500 g

spinach or baby bok choy (whole, washed, blanched, shocked in cold water, cut into sections) 300 g

sweet green pepper (cut into strips, blanched) 3

pickled mustard greens (finely chopped) 25 g

scallion (finely chopped) 10 g

garlic (minced) 1 head

soy sauce 10 g

aromatic vinegar 5 g

fine salt 3 g

MSG 2 g

sesame oil 15 g

stock (for mixing the sauce) to taste

Instructions

Prepare the side vegetables

Wash the spinach whole, blanch until just cooked, lift out and plunge into cold water, then cut into long sections. Cut the green peppers into strips and blanch them. Finely chop the pickled mustard and scallion, and mince the garlic. Set everything aside.

Mix the sauce and toss the noodles

Combine the soy sauce, aromatic vinegar, fine salt, MSG, sesame oil, and stock in a bowl to make a cold dressing, then pour it over the cold noodles. Arrange the spinach, pepper strips, pickled mustard, scallion, and minced garlic on top of the noodles in order. Toss well and serve.