Cold Chinese salad

Sichuan chicken salad with egg noodles1

Cold Chinese salad


3 long cucumber
3 small carrots
350 g mung bean sprouts
100g large shrimp are ready
3 tbsp roasted peanuts

For the filling:

1/4 cup soy sauce
3 tablespoons rice vinegar
2 tbsp sesame oil
1 tbsp rice wine or sake
1 tablespoon sugar
1/2 tsp salt


Cucumbers cut lengthwise into 4 pieces, remove the seeds; flesh cut into large strips. Carrots clean and cut into thin strips. Mix the cucumber with 2/3 of the carrots.

Prepare the filling by mixing all ingredients in a bowl.

On a large plate, place the mixture in the center of the cucumber and carrot, carrot remnants place in a circle around the edge of the plate. Bean sprouts lay around a mixture of cucumber and carrot.

Shrimp clean from the shell. Cut horizontally in half. Place the shrimp on the pink side up sprouts.

Above all sprinkle with crushed peanuts. Pour salad dressing and toss gently. Serve immediately.

* If you do not find a sake or rice wine, replace it with a dry white wine

Bon Appetit!

Sichuan chicken salad with egg noodles1

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