Bean Sprout and Noodle Salad

    Bean Sprout and Noodle Salad


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    Bean thread vermicelli, also known as glass or cellophane noodles, are the basis for this light Chinese salad. It has a great mixture of textures.

    Serves: 4 

    • 100g bean sprouts
    • 1 teaspoon finely chopped garlic
    • 1/2 teaspoon soy sauce
    • 1 teaspoon black vinegar
    • 1/2 teaspoon salt
    • 1 1/2 tablespoons vegetable oil
    • 2 teaspoons oyster sauce
    • 150g dried bean thread vermicelli, soaked in warm water for 30 minutes

    Preparation:15min  ›  Cook:1min  ›  Ready in:16min 

    1. Blanch the bean sprouts for 1 minute in boiling water. Rinse under cold water and drain. Transfer to a serving plate.
    2. Make the sauce by mixing together the garlic, soy sauce, vinegar, salt, vegetable oil and oyster sauce.
    3. Arrange the vermicelli over the bean sprouts, pour over the sauce and serve.
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