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liangban fensi chinese style salad
liangban fensi chinese style salad

Liangban Fensi – Chinese Style Salad

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January 13, 2017

Liangban Fensi – Chinese Style Salad 0 0 5 0

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 NOODLES

1 Egg

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)

1 tbsp Rice vinegar

1/2 tbsp Sugar (can be replaced by Agave, Maple syrup etc)

1/2 tbsp Sesame oil

50ml water

A pinch of dried Chilli flakes

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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