Crisp vegetables, delicate glass noodles and soft egg ribbons make this Asian-style salad light, fresh and full of texture. It is quick to assemble, beautiful on the plate and perfect as a light lunch or a refreshing side. Serve it at room temperature and enjoy a salad that feels both wholesome and satisfying.
Ingredients
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- 1/2 head napa cabbage, julienned
- 2 large eggs
- Fresh dill to taste
- 30 to 50 g (1 to 1.75 oz) funchose (glass noodles)
Instructions
- Julienne all the vegetables.
- Beat each egg separately and fry into thin omelets without oil, cooking both sides. Roll up and slice into ribbons.
- Pour boiling water over the funchose for 4 to 5 minutes, then drain and rinse.
- Combine everything in a large bowl and serve.
Tips
- Keep the vegetables crisp by julienning them just before serving and tossing the salad at the last minute.
- For more funchose dishes, try the Glass Noodles with Chicken and Vegetables, or the Beef Funchoza Glass Noodle Salad for a heartier version.
- For more Asian-inspired salad ideas, browse the recipes at seriouseats.com.
Nutrition
Nutrition: per 100 g: 289 kcal, protein 9.5 g, fat 3.2 g, carbs 23.4 g.