Mung Bean Noodle Salad

Mung Bean Noodle Salad (凉拌粉丝)

A perfect mung bean noodle salad for summer, using pork slices, shrimp and generous portion of cucumber.

Servings: 4

Cooking Steps

1. Boil a pot of water, add 3-4 bunches of mung bean noodle, cook for 1-2 minutes.
    Avoid overcooking the noodle.

    Take out the noodle and put to a large bowl.

2. Cut 1/4 lb pork meat to thin slices (or use 1/2 lb ground pork to save time), chop green onion and garlic. Clean 1 dozen shrimp, remove skin and veins, cut the shrimp into small pieces.
3. Take 1-2 cucumbers, remove skin and seeds, cut into thin slices.

4. In a wok with medium heat, add 2 table spoon cooking oil, add chopped green onion and minced garlic, cook for 1-2 minutes, add the pork slices, shrimp pieces, stir evenly, cook for 5-10 minutes or until all ingredients are fully cooked.
5. Add 1 table spoon chili sauce to the wok, add the previously cooked mung bean noodle to the wok, add 2-3 table spoon soy sauce (start with 2 table spoon first, add more if needed), 1 table spoon sugar, sprinkle black pepper, add a few drops of sesame oil, add the cucumber slices, stir evenly all the ingredients.

Sprinkle fresh chopped green onion before serving.

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Secret of Success:
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1. In step 1, avoid overcooking the bean noodle. The briefly cooked bean noodle will contain less water, it will absorb the moisture from other ingredients, especially the cucumber. Overcooking the bean noodle will make the dish soggy.
2. Add a few drops of vinegar will stimulate the appetite, especially in summer.