Rice Noodle Salad

Rice Noodle Salad

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  1. Rice noodles 1 whetstone
  2. Seaweed (wakame, nori, seaweed) 1 cup (soaked)
  3. 1 carrot
  4. Sesame 3 tablespoons
  5. Soy sauce 3 tbsp
  6. Dried ginger 1 tsp
  7. Soya paste "Shiro miso" 1 tbsp
  • Main ingredients
  • Portion 1-2


plate, sticks (or fork and spoon), grater


Step 1: prepare the ingredients.

Pour rice water with boiling water, cover and leave on 5 minutes. Then fold it onto a sieve and cool it with cold water. Chop.
Peel the carrots and grate Korean style carrots.
Soak algae in advance and cut into stripes. Of course, you can also use canned seaweed.

Step 2: mix the ingredients.

Mix rice noodles with seaweed, carrots and sesame seeds.
Separately mix soy sauce with soy paste and dried ginger. Then add dressing to the salad and mix again.

Step 3: serve rice noodle and seaweed salad.

Serve rice noodles and seaweed as an appetizer with pickled ginger. It is very tasty, especially for fans of Asian cuisine.
Enjoy your meal!