Colorful chiffonade salad

Colorful chiffonade salad

8 ratings

Mengting, Kitchen Stories


„I love to serve this light and colorful salad as a starter. Delicately mixed glass noodles, different kinds of vegetables and deliciously fried egg make this traditional dish truly irresistible.“

Difficulty

Medium 👍
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
50 g
glass noodles
200 g
spinach (fresh)
3
eggs
3 cloves
garlic
1
carrot
1
cucumber
3 leaves
Chinese cabbage
3 tbsp
vinegar (white)
2 tbsp
sesame oil
1½ tsp
salt
3 tsp
sugar
ice cubes
vegetable oil for frying
Metric
Imperial
  • 50 g glass noodles
  • 200 g spinach (fresh)
  • 3  eggs
  • 3 cloves garlic
  • 1  carrot
  • 1  cucumber
  • 3 leaves Chinese cabbage
  • 3 tbsp vinegar (white)
  • 2 tbsp sesame oil
  • 1½ tsp salt
  • 3 tsp sugar
  • ice cubes
  • vegetable oil for frying

Utensils

  • large saucepan
  • large frying pan
  • sieve
  • 2 large bowls
  • 2 small bowls
  • small saucepan
  • cooking spoon
  • cutting board
  • knife
  • spatula

Enjoy with

Riesling late harvest wine, medium-dry, 2012
This elegant, artful white wine harmonizes wonderfully with this refined salad. Aromas of apricot, blood orange, and grapefruit underscore the sweet and sour nuances of the flavors.

Nutrition per serving

Cal
125
Protein
3g
Fat
3g
Carb
21g

Step 1/9

Add water to a small saucepan and bring to a boil. Add glass noodles and cook for approx. 2 - 3 min. Drain and rinse with cold water. Set aside.
  • 50 glass noodles
  • sieve
  • small saucepan

Add water to a small saucepan and bring to a boil. Add glass noodles and cook for approx. 2 - 3 min. Drain and rinse with cold water. Set aside.

Step 2/9

Add water to a large saucepan and bring to a boil. Blanch spinach for  approx. 1 – 2 min.
  • 200 spinach
  • large saucepan

Add water to a large saucepan and bring to a boil. Blanch spinach for approx. 1 – 2 min.

Step 3/9

Transfer spinach to an ice bath and allow to cool for approx. 5 – 6 min. Then, remove spinach from water and squeeze out any extra liquid. Set aside.
  • ice cubes
  • large bowl

Transfer spinach to an ice bath and allow to cool for approx. 5 – 6 min. Then, remove spinach from water and squeeze out any extra liquid. Set aside.

Step 4/9

In a small bowl, whisk eggs until blended.
  • 3 eggs
  • small bowl

In a small bowl, whisk eggs until blended.

Step 5/9

Preheat vegetable oil in a frying pan over medium heat. Then, add eggs to the pan and fry in one layer for approx. 1 – 2 min. from each side. Set aside to cool.
  • vegetable oil for frying
  • large frying pan
  • spatula

Preheat vegetable oil in a frying pan over medium heat. Then, add eggs to the pan and fry in one layer for approx. 1 – 2 min. from each side. Set aside to cool.

Step 6/9

Roughly chop spinach. Finely chop garlic. Cut carrot, cucumber, Chinese cabbage, and fried egg into thin strips.
  • 3 cloves garlic
  • 1 carrot
  • 1 cucumber
  • 3 leaves Chinese cabbage
  • cutting board
  • knife

Roughly chop spinach. Finely chop garlic. Cut carrot, cucumber, Chinese cabbage, and fried egg into thin strips.

Step 7/9

In a small bowl, mix vinegar, sesame oil, salt, sugar, and chopped garlic.
  • 3 tbsp vinegar (white)
  • 2 tbsp sesame oil
  •  tsp salt
  • 3 tsp sugar
  • small bowl

In a small bowl, mix vinegar, sesame oil, salt, sugar, and chopped garlic.

Step 8/9

In a large bowl, combine cucumber, carrots, Chinese cabbage, and glass noodles. Add dressing and mix well.
  • large bowl
  • cooking spoon

In a large bowl, combine cucumber, carrots, Chinese cabbage, and glass noodles. Add dressing and mix well.

Step 9/9

Add chopped spinach and eggs. Gently stir to combine. Enjoy as a starter or a side dish.

Add chopped spinach and eggs. Gently stir to combine. Enjoy as a starter or a side dish.