Peanut Noodle Salad

Asian Peanut Noodle Salad

Funchoza or glass noodle is very gentle product. It is produced by special technology in China and it cannot be prepared in domestic conditions. However, in the shops there is a considerable range of it. When selecting peanut noodle you should pay attention to its color. It must be almost completely transparent. As for the smell, it is vaguely reminiscent of a light nutty flavor. An important parameter of estimation is density. These noodles break when pressed, so fake is immediately evident.

The secret of making peanut noodle salad is incorrect cooking of funchoza. You don’t need to fully cook it; you just pour boiling water and leave for 5 minutes until the noodles are softened. Ready light noodles are soft and gray. After the preparations of noodles it is recommended to add a little sunflower oil or olive oil, or it may stick together.

Asian Peanut Noodle Salad

As a part of the rice peanut noodle salad, you will not find salt, so it can eaten by those to whom salt is contraindicated (with kidney disease, blood vessels, heart).

For those people who have gluten intolerance or allergy to it, another plus in the use of such noodles for peanut noodle salad, since it is missing. Gluten is present in virtually all cereal crops, which makes more attractive products of rice, particularly rice noodles for people who are contraindicated.

By the meeting of guests, you can quickly cook a wonderful and very juicy peanut noodle salad with crispy vegetables and cashews.

Asian Peanut Noodle Salad

Ingredients for peanut noodle salad: 100g of noodles, 1 cucumber, 1 carrot, handful of peanut, 200g of shrimps, 2 tsp of sesame, 3 tbsp of olive oil, 1 tbsp of sesame oil, few twigs of coriander, 2 tbsp of fish sauce.

Cooking method of peanut noodle salad. Peel boiled shrimp peel and cut into 3 pieces, leaving a few pieces for decoration. Cut carrot and cucumber into fine strips. Cashews are slightly crushed. Boil rice noodles, following the instructions on the package. In a small bowl, mix 2 kinds of oil, fish sauce, rice vinegar and half of cashew nuts. Add salt and pepper. In a salad bowl mix the rice noodles with vegetables and shrimp, season with prepared sauce. Mix well and sprinkle with remaining nuts and sesame seeds. Before serving, decorate peanut noodle salad with whole prawns and coriander leaves.

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