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Asian Noodle Salad with Asparagus
Asian Noodle Salad: Asian Noodle Salad With Asparagus

To start, wash pepper under running water. On a cutting board scrape vegetable seed and tail with a knife, then – cut into strips along. Shredded ingredient is passed on to a flat plate. Clean onions from the husk with a knife. Wash it under running water and cut on a cutting board into two halves. Then cut it into thin strips lengthwise. Finely chopped ingredient is passed on to a flat dish. The time of its cooking depends on noodles diameter thickness. Thin types of funchoza to 0.5 mm is just enough to pour with boiling water and let stand under the lid closed no more than five minutes. If the diameter of noodles exceeds 0.5 mm, then it is boiled by the same principle as other pasta, but for 3-4 minutes. Wash cilantro under the running water. On a cutting board finely chop the greens with a knife. Shift food ingredient in a deep bowl.

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