Colourful noodle salad, version 2
I use bean noodle but rice noodle also work well for this recipe.
You can add any of your favourite vegetables in it.
Colourful noodle salad, version 2
I use bean noodle but rice noodle also work well for this recipe.
You can add any of your favourite vegetables in it.
Open in Cookpad AppSteps
- 1
Dry roast the sesame seeds.
- 2
Put vermicelli into a large bowl and cover it with boiling water. Leave for about 8 min. Drain. Cut into 5cm or 2 inches.
- 3
Slice cucumber, sprinkle some salt and leave for 5 minutes. Squeeze the cucumber to get rid of water.
- 4
Beat the egg with a pinch of salt. Pour ½ of the mixture into a lightly oiled hot frying pan and make a thin pancake. Use the rest of the egg mixture and make another one.
- 5
Slice ham and egg pancakes thinly.
- 6
Grind sesame seeds leaving a teaspoon full for topping.
- 7
Mix all the ingredients. Sprinkle the reserved sesame seeds. Dress with your favourite green such as ricket, spring onion, shiso, etc.
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