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.