Colorful chiffonade salad

Step 1

Add water to a small saucepan and bring to a boil. Add glass noodles and cook for approx. 2 - 3 min. Drain and rinse with cold water. Set aside.

Step 2

Add water to a large saucepan and bring to a boil. Blanch spinach for approx. 1 – 2 min.

Step 3

Transfer spinach to an ice bath and allow to cool for approx. 5 – 6 min. Then, remove spinach from water and squeeze out any extra liquid. Set aside.

Step 4

In a small bowl, whisk eggs until blended.

Step 5

Preheat vegetable oil in a frying pan over medium heat. Then, add eggs to the pan and fry in one layer for approx. 1 – 2 min. from each side. Set aside to cool.

Step 6

Roughly chop spinach. Finely chop garlic. Cut carrot, cucumber, Chinese cabbage, and fried egg into thin strips.

Step 7

In a small bowl, mix vinegar, sesame oil, salt, sugar, and chopped garlic.

Step 8

In a large bowl, combine cucumber, carrots, Chinese cabbage, and glass noodles. Add dressing and mix well.

Step 9

Add chopped spinach and eggs. Gently stir to combine. Enjoy as a starter or a side dish.