Noodle and Vegetable Appetizer

Salads | Dutch cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Noodle and Vegetable Appetizer

Ingredients

Tomatoes - 2 pieces
Chocolate eggs - 3 pieces
Spaghetti - to taste
Garlic - to taste
Soy Sauce - to taste
Salt - to taste
Cilantro - to taste
Paprika - to taste
Poultry - ½ piece
White Cabbage - 7.1 oz

Step by Step guide

Step 1

Boil the chicken, skimming off the foam to achieve a clear broth. Remove the chicken, let it cool. Tear it into pieces and place in a bowl.

Step 2

Thinly slice the cucumbers, add salt, paprika, and a clove of garlic. Heat sunflower oil in a pan until hot and pour it over the cucumbers. Mix and add finely chopped cilantro. Transfer everything to a bowl.

Step 3

Peel the tomatoes and cut them into small cubes (I do not dress them). Transfer to the bowl as well.

Step 4

Finely shred the cabbage, add a little salt, and place it in a pan. Sauté until slightly tender and add soy sauce, then sauté a little more. Transfer to the bowl.

Step 5

Add salt, a tablespoon of vegetable oil to the eggs and whisk. Cook thin egg pancakes; the thinner, the better. Then roll the pancakes into a log and slice them about 1 cm thick, as shown in the photo.

Step 6

Cook the spaghetti, drain it, and rinse under cold water. Divide into portions and transfer to bowls.

Step 7

Pour 1–2 ladles of broth over the noodles per portion. Serve to guests—they can add all the ingredients they desire: cucumbers, tomatoes, etc. Everything is mixed together, and voilà :) Serve soy sauce separately, instead of salt.