Cucumber and jelly noodle salad, a refreshing and popular Chinese dish, is perfect for hot summer days. Here’s a simple yet delicious guide to making it.
Ingredients: 1 large cucumber, 100g jelly noodles (mung bean or potato starch), 2 cloves garlic (minced), 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp vinegar, 1 pinch sugar, and optional chili oil or cilantro.
Steps:
1. Prepare the jelly noodles: Soak them in warm water for 10-15 minutes until soft, then drain and cut into 15cm lengths. Rinse with cold water to enhance chewiness.
2. Cucumber handling: Wash the cucumber, peel half lengthwise for a striped effect, then shred or thinly slice it. For extra crunch, lightly salt the cucumber and let it sit for 10 minutes before squeezing out excess water.
3. Make the dressing: Mix minced garlic, sesame oil, soy sauce, vinegar, and sugar in a bowl. Adjust flavors to balance sweet, sour, and savory notes.
4. Combine: Toss jelly noodles, cucumber, and dressing gently. Add chili oil or cilantro if desired.
Serving Tip: Chill for 15 minutes before serving to let flavors meld. This salad pairs well with grilled meats or as a light standalone dish. Its crisp texture and zesty dressing make it a crowd-pleaser!
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