Chili-orange noodle salad

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Chili-orange noodle salad

		EVS. nuts (roasted peanuts or walnuts)
		Lettuce leaves and/or fresh coriander
½		Cucumber, cut into thin batons on 3-4 cm length
½	dl	Finely chopped fresh cilantro (or parsley)
1	tbsp	"gunk" (precipitate) from chili-Orange oil
1	tbsp	Brown sugar or possibly. sugar
1	tbsp	Chili-Orange oil
1		Scallions, Inc. the green part, sliced into thin rings
1	tsp	Salt
150	g	Bean sprouts
2		Oranges in both/fillets
2		Carrots, cut into thin batons on 3-4 cm length
2	tbsp	White vinegar (rice or white wine vinegar)
2	tbsp	Black soy sauce
250	g	Chinese ægnudler, cooked according to instructions on package, onto the
5-6		Skovøre-dried mushrooms

Instructions for Chili-orange noodle salad

To prepare the Chili-orange noodle salad recipe, please follow these instructions:

Soak the wood sprays by pouring over with plenty of warm water. Boil the noodles, let them drip into a sieve. Cut the vegetables. Mix liquid ingredients, salt and sugar for dressing Turn the dressing into the noodles and mix the vegetables into. On lettuce leaves, chopped chopped coriander.

The fungus sponges can be bought at Chinese grocery stores, or picked up in the fall. Beware of coriander leaves, they taste strongly and there can be a big difference in how powerful they are.

An easy and tasty cold dish for the buffet table, the forest ride, or as an accessory for spring rolls, fried prawns, poultry or barbecue. Despite the fact that most of the flavor comes from a spice oil, the fat content is per. Serving low and noodle salad does not work fat. A good dish when cleaned in the refrigerator's vegetable tray, as the filling can be varied as desired.