Salad Chinese noodles with chicken and vegetables

- 150 g Chinese noodles (focosi);
- 150 g chicken meat, minced;
1 of carrot, cucumber and bell peppers;
- 2 cloves of garlic;
- 20 g coriander;
- 2 tbsp white sesame seeds;
- 1 tsp. curry;
- 120 ml soy sauce;
- 80 ml olive oil;
- 50 ml of water;
- 30 ml lemon juice;
To 20 ml of vegetable oil.

Fry minced chicken in vegetable oil until tender, stirring constantly and breaking up lumps. Peel large vegetables and finely slice the garlic cloves, crush in a special press or grate. Soak the noodles in cold water for 3 minutes, drain liquid. Funchoza pour boiling water and leave for 5 minutes, then drain in a colander.

Mix in a saucepan water with soy sauce, lemon juice, olive oil, garlic, curry and chopped cilantro. Simmer for 2 minutes on low heat. Connect in a bowl of noodles with vegetables and meat, season with hot marinade and mix well. Let the salad to stand for half an hour, then sprinkle with sesame seeds.

Salad of Chinese noodles with beef

- 150 g Chinese noodles;
- 450 g of roasted beef steak;
350 g green asparagus;
- 50 g green onions;
- 100 ml teriyaki sauce and dry red wine;
- 50 ml vegetable oil;
- 1 tsp of sesame oil;
- 1 clove of garlic;
- 2 cm ginger root;
- 4 stars of anise;
- 1 tsp. grated zest;
- a pinch of dried chilli and fennel seeds.

Make a marinade of teriyaki sauce and wine, crushed garlic, grated ginger, zest and spices. Whisk it with a fork and pour a couple of tablespoons in the pan. Cut the asparagus tips, blanch 5 minutes in salted water, put in a colander, then fry in a small amount of marinade until cooked. Viparita the remaining sauce in the saucepan up to a quarter of that set aside. Stir in both types of oil and put the sliced strips of meat.

Soak the Chinese noodles in hot water for a few minutes, then rinse under the tap and cut into smaller pieces. Put all salad ingredients into a large bowl and stir in two large forks.

Vegetarian salad with Chinese noodles

- 80 g of Chinese noodles;
- 1 eggplant;
- 1 green bell pepper;
- 2 cucumbers;
- 50 g of green leaf lettuce;
-150 g olives, pitted;
- 50 ml soy sauce;
- 20 ml lemon juice;
- 1 tbsp of sugar;
- vegetable oil.

Peel eggplant, cucumbers, peppers, lettuce and cut into strips, olives – halves or quarters. Heat vegetable oil in a frying pan and fry eggplant in it with a couple pinches of salt. Put the vegetable on a thick paper towel. Cook Chinese noodles. Gather all the ingredients in a dish, pour a mixture of lemon juice, soy sauce and sugar.