Carrot Chayote Green Tea Noodle Salad
Carrot Chayote Green Tea Noodle Salad
1 Chayote (450g)
1 Carrot (100g)
Dried Green Tea Noodles (Hakubaku Organic Cha Soba) 400g for 2 serve, 600g for 3 serve.
Salt ½ tsp for topping dishes, ½ tsp to cook noodles.
Cooking Oil 1 tsp.
Extra Virgin Olive Oil Spray.
¼ tsp brown sugar or white sugar.
1.5 Litre drinkable water in room temperature, 2 Litre water to cook noodles.
Noodle sauce per serve:
2 tsp Light soy sauce,
1 tsp Vegetarian Stir-Fry Sauce,
1 tsp drinking water,
1 or 2 drips of Sesame oil.
1. Prepare 1.5 litre drinkable cold water before hands.
2. Try to cut the carrot and chayote into strips that is as thin as possible.
3. It’s not necessary to cover the wok with lid. Just make sure the vegetables are tender before turn off the heat.
4. Add salt to noodle pot will make the noodles tasty and blend with veggies.
5. Procedure A and B may be cooked at the same time.
6. It’s better to cool down noodles in the cold water containers batch by batch.
7. Use either spray oil or drip oil to separate cold noodles.
8. Dripping sesame oil is optional but it makes difference to the taste.
1. Prepare 1.5 litre of drinkable cold water before hands.
2. Pour the water into two big containers. They are the cold water containers.
3. Prepare another big empty container.
4. Procedure A and B may be cooked at the same time.
A. Wok cook topping.
1. Wash the chayote.
2. Wash the carrot.
3. Peel of carrot’s skin. Cut the carrots into thin strips.
4. Cut chayote into four. Take off sock of the seeds.
5. Cut the chayote into thin strips.
6. Heat a wok or a large pot.
7. Add 1 tsp of oil.
8. When oil is hot, add carrots.
9. Add chayote. Stir them.
10. Add ½ tsp of salt.
11. Add ¼ tsp of sugar.
12. Keep stir for about 2 minutes depends on cook top. Do not cover the wok with lid.
13. When the vegetables are tender, turn off the heat.
14. Transfer cooked carrot and chayote into a plate.
15. Let them cool down.
B. Prepare cold noodles.
1. Add 2 litres of water into aother pot.
2. Heat the pot and bring it to boil
3. Add ½ tsp of salt into the pot.
4. Once the pot is boiled, add green tea noodles.
5. Stir the noodles.
6. Keep the lid open while the pot is boiling.
7. Keep them boiling for 10 minutes.
8. In 10 minutes, turn off the heat for the noodle pot.
9. Drain the noodles into a drainer.
10. Put drained noodles into the first cold water container.
11. Do the noodles batch by batch.
12. Take the first batch from the 1st cold water container to the 2nd cold water container.
13. Drain the noodles from the 2nd container into the empty container.
14. Repeat the process for all noodles.
15. Use spray oil or drip oil to separate noodles.
16. Add some salt if necessary.
17. Mix them well.
18. Cold green tea noodles are prepared.
C. Prepare the sauce.
1. Add 2 tsp of light soy sauce into a small bowl.
2. Add 1 tsp of vegetarian stir fry sauce.
3. Add 1 tsp of drinkable water.
4. Mix them well.
5. Drip 1 or 2 sesame oil. (optional)
6. This is to prepare the sauce for one serve.
D. Serve.
1. Place the cool down carrot and chayote on top of the cold noodles from procedure B.
2. Scoop the sauce from procedure C on top of the vegetables.
3. Mix the salad.
4. Enjoy.
