Asian noodle salad

Asian noodle salad

Asian noodle salad is prepared in the wok. Let Mu Err mushrooms swell in warm water for 30 minutes. Pour Asian Mie Eier noodles into a bowl. Pour boiling water over it. Leave to swell for 5 minutes. Cut paprika and china cabbage into fine strips. Heat oil in a wok. Sauté the peppers briefly. Drain the mushrooms, cut them into small pieces and fry them briefly. Braise cabbage drained noodles briefly. Finely chop garlic and add. Asian noodles Pour salad into a salad bowl to cool down. Season with chili sauce, Asian oyster sauce, finely chopped ginger, curry powder, turmeric and salt. Asian Noodle Salad can also be served lukewarm as a side dish with steak or chicken legs.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
355 kcal
50 g
8 g
13 g

(C)opyright by Marions Kochbuch