Collection: Three String Glass Noodle Salad
Ingredients per serving
- 10g Kelp strips
- ½ Firm tofu (soy beancurd) cut into slices
- Few Mung bean sprout
- 1 bundle Mung bean glass noodle
Seasoning ingredients
- 2 tbsp Shiitake mushroom sauce
- 1 teaspoon black vinegar
- 1 teaspoon sesame oil
- Sprinkle of white pepper ground
- Sprinkle of chili ground
INSTRUCTIONS
- Blanch the kelp strip, firm tofu slices, bean sprout, and mung bean glass noodles in boiled water separately, and leave dry for later use.
- Mix the sauces and seasoning well together and mixed well with all the blanched ingredients.
- It can be served warm or cold as a salad in summer.
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Korean Gochugaru Red Pepper Chili Powder Coarse 150g
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GOLD PLUM ChinKiang Rice Vinegar 550ml
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KUKI Naturally Pressed Pure Sesame Oil 185ml
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S&B Japanese Nanami Togarasji (Seven Spice) 15g
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Korean Gochugaru Red Pepper Chili Powder Fine 150g
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S&B Japanese Nanami Togarasji (Seven Spice) 300g
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Pearl River Bridge Sesame Oil 500ml
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KUKI Naturally Pressed Pure Sesame Oil 370ml
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WAN JA SHAN Shiitake mushroom stir fry sauce 1000g
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KONG YEN Vegan Oyster sauce 560g
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WAN JA SHAN Shiitake mushroom stir fry sauce 600g
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KONGYEN Black Vinegar 600ml
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HENSHE ChinKiang Rice Vinegar 550ml
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KUKI Pure Sesame Oil 600g
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SUN RIGHT Premium White Sesame and Soybean Oil blend 500ml
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HeIn Chili Powder 100g
Regular price R 39.00Regular priceUnit price / per