Glass Noodles with Carrot and Fresh Cucumber

Salads | Greek cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Glass Noodles with Carrot and Fresh Cucumber

Ingredients

Rice Noodles - 3.5 oz
Carrot - 1 piece
Vegetable Oil - 5 fl oz
Vinegar essence - 1 teaspoon
Salt - 1 teaspoon
Onion - 1 piece
Ground Dried Garlic - to taste
Courgette - 1 piece
Korean-style Cabbage Seasoning - to taste

Step by Step guide

Step 1

Pour water into a medium pot until it is half full. When the water boils, add the glass noodles, 0.5 teaspoons of vinegar, 1 teaspoon of vegetable oil, and 1 teaspoon of salt. Cook for 3 minutes, remove from heat, and let the noodles soak for about 30 minutes. Be sure to watch that the noodles do not turn mushy, as the soaking time depends on the composition and brand of the noodles.

Step 2

While the noodles are soaking, prepare the carrot. Grate the carrot on a coarse grater or a grater for Korean carrot salad. Add salt, drizzle with vinegar, add the Korean carrot seasoning, and mix well, pressing slightly.

Step 3

Slice the onion into large half-rings and sauté until golden in 150 ml of vegetable oil. Remove the onion and pour the oil over the carrot mixture. Add the ground garlic and mix.

Step 4

Drain the soaked glass noodles, let the excess water drip off, and add them to the carrot mixture. If you do not like long strands, you can cut the noodles before mixing. Allow the salad to cool and infuse for about an hour.