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.
Instruction
1
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.
2
Drain water from pan and rinse the noodles with cold water.
3
The pot of noodles aside. Take out the pan and put it over high heat.
4
In a pan pour 2 cups of water and wait until it boils. In boiling water pour the sugar and salt. Stir until dissolved.
5
Add the vegetable oil, pour vinegar, and other spices.
6
Meanwhile, chop the pepper, cucumber, carrots, garlic sticks. Throw chopped vegetables into the boiling mixture and cook everything for 5-7 minutes.
7
The resulting broth with the vegetables, pour the noodles, all mix well and refrigerate at least two hours.