Liangban Fensi – Chinese Style Salad
Appetizer/Sides, Gluten Free, Vegetarian Asian Simmering
January 13, 2017
We served this food sample at Korea Foods in New Malden recently and it was extremely popular there. A lot of customers took the recipe card and said ‘I will cook this for today’s dinner!’. It was such a wonderful experience for us!
So I would like to introduce it in here as well. This sweet sour taste is simple but something addictive and perfect when you want to add one more small dish to your meal.
I have known this recipe with its Japanese name ‘Chuka Harusame(中華春雨)’ (means Chinese style noodle salad) for long time. I have never found it in any Chinese restaurants myself (Always too many appetizing dishes on the menu!) but I thought it would be worth asking my Chinese friend if there is an equivalent Chinese dish; And there is. It is called 'Liangban Fensi(凉拌粉丝)' . This must be the original so I put this original name as the recipe name.
At the food sampling, a Chinese guy said ‘Yes, this is a Chinese dish’! Hooray! I hope this recipe works well for everyone!
Mari
- Cook: 10 mins
-
10 mins
10 mins
- Yields: 2 servings as a side dish
Ingredients
Ingredients
1/2 packet of DRIED KONYAKU - Shirataki Noodles
30g of Carrots, cut into long thin strips
30g of Cucumber, cut into long thin strips
20g of Shiitake mushroom, cut into long thin strips
A pinch of toasted Sesame seeds
Seasoning
1 tbsp Soy sauce (Tamari soy sauce for gluten free option)
Directions
1Prepare the DRIED KONYAKU NOODLES as instructed on the packet and cut into bite size
2Crack open and put Eggs in a small bowl and mix well. Put it into a small pan and move the pan gently to broaden the egg. When it is cooked, turn over the egg and turn off the heat
3Put the egg onto a cutting board and cut it into long thin strips
4Put all seasoning, DRIED KONYAKU NOODLES, Carrot and Shiitake mushrooms in a sauce pan and bring to boil
5Reduce the heat then simmer for 5 minutes, occasionally stir and turn off the heat
6Wait until the ingredients get colder a bit, put Cucumber and Egg into the sauce pan and mix well
7Serve it into two small bowls. Finish with a sprinkle of toasted Sesame seeds. Enjoy!
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