Noodle and Vegetable Appetizer
Salads • Dutch
Description
Noodle and Vegetable Appetizer
Ingredients
- Tomatoes 2 pieces
- Chocolate eggs 3 pieces
- Spaghetti to taste
- Garlic to taste
- Soy Sauce to taste
- Salt to taste
- Cilantro to taste
- Paprika to taste
- Poultry ½ piece
- White Cabbage 5 oz
Step-by-Step Guide
Step 1
Boil the chicken, skimming off the foam to achieve a clear broth. Remove the chicken, let it cool. Tear it into pieces and place in a bowl.
Step 2
Thinly slice the cucumbers, add salt, paprika, and a clove of garlic. Heat sunflower oil in a pan until hot and pour it over the cucumbers. Mix and add finely chopped cilantro. Transfer everything to a bowl.
Step 3
Peel the tomatoes and cut them into small cubes (I do not dress them). Transfer to the bowl as well.
Step 4
Finely shred the cabbage, add a little salt, and place it in a pan. Sauté until slightly tender and add soy sauce, then sauté a little more. Transfer to the bowl.
Step 5
Add salt, a tablespoon of vegetable oil to the eggs and whisk. Cook thin egg pancakes; the thinner, the better. Then roll the pancakes into a log and slice them about 1 cm thick, as shown in the photo.
Step 6
Cook the spaghetti, drain it, and rinse under cold water. Divide into portions and transfer to bowls.
Step 7
Pour 1–2 ladles of broth over the noodles per portion. Serve to guests—they can add all the ingredients they desire: cucumbers, tomatoes, etc. Everything is mixed together, and voilà :) Serve soy sauce separately, instead of salt.
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