Chinese salad with glass noodles
Description
Minimum effort — excellent result. Cook all ingredients separately, then mix them with boiled cellophane noodles. Before serving, make sure the salad has cooled down. Dress it with vinegar (to taste), and mix well. This salad can easily replace two dishes at once (a salad and a main course). Serve it for lunch or dinner. Can be served immediately.
Instructions
- 1
Step 1
1. Peel the onion and slice it thinly into half-rings. Peel the carrot and cut it into thin strips. Wash the beef and cut the meat into thin strips. Fry the onion, carrot, and meat separately, adding vegetable oil.
- 2
Step 2
2. Crack 1 egg into a bowl, beat it, and pour it onto a skillet. Cut the resulting thin omelet into strips. Repeat the same steps with the remaining two eggs, slicing them into thin strips.
- 3
Step 3
3. Wash the green onions and slice them into strips, sauté them in a hot skillet for 30-60 seconds, then transfer to a plate. Slice the pepper into half-rings and sauté in the skillet for 2-3 minutes. Place the egg strips, sautéed vegetables, and meat into a large bowl.
- 4
Step 4
4. Boil the glass noodles in salted water: place them in boiling water and cook for 4-5 minutes, then drain in a colander, rinse, and cut them.
- 5
Step 5
5. Add the glass noodles to the bowl with the vegetables and meat, mix everything well, then add vinegar to taste, not all at once, but by 1 teaspoon at a time, mixing well.
- 6
Step 6
6. Make sure the salad is completely cooled, then serve.