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.