You will need
- - cellophane noodles – 145 g
- - carrots – 100 g
- - cucumber (fresh) – 1 PC.
- - sweet pepper – 1 PC.
- - greens – 30 g,
- - vegetable oil - 10 tablespoons
- - vinegar 9% - 2 tbsp.
- - sugar - 1 tbsp
- - black pepper – 0,5 tsp
- - salt – 0,5 tsp
- - citric acid – 0,5 tsp
- - coriander powder – 0,5 tsp
- - ginger powder – 0.5 teaspoon (or fresh – to taste)
- - fresh chili pepper – 0.5 teaspoon (or ground – 2 g)
- - fresh garlic – 3 PCs.
In a saucepan put the cellophane noodles and pour boiling water so that water covers the noodles. Cover with a lid and leave for 5-7 minutes.
Drain water from pan and rinse the noodles with cold water.
The pot of noodles aside. Take out the pan and put it over high heat.
In a pan pour 2 cups of water and wait until it boils. In boiling water pour the sugar and salt. Stir until dissolved.
Add the vegetable oil, pour vinegar, and other spices.
Meanwhile, chop the pepper, cucumber, carrots, garlic sticks. Throw chopped vegetables into the boiling mixture and cook everything for 5-7 minutes.
The resulting broth with the vegetables, pour the noodles, all mix well and refrigerate at least two hours.
It is possible for the sharpness of the salad, add the red pepper.