Cucumber Mushroom Avocado Oat Noodle Salad
Cucumber Mushroom Avocado Oat Noodle Salad
1 Cucumber.
4-6 Button Mushrooms.
Quick Oats ¼ cup.
Lettuce 2-3 leaves.
Noodle 300g or suit
Salt 1 tsp for sauce, , ½ tsp for noodle water.
¼ tsp Brown sugar or white sugar.
¼ tsp Oregano leaves and Basil leaves.
Spray oil for cold noodles
Water 1 cup for oats. 2 litres to cook noodles.
1. Prepare 1.5 litre drinkable cold water before hands.
2. Cooking oats and let it cool down can be done earlier. I may also add herbs and salt to a small portion of my oat porridge breakfast.
3. Cover oats after heat off is a must do step to make the oats as smoothy as I like.
4. To make it easy blend to oats, use fresh avocado that is in brown skin.
5. The one tea spoon of salt in the sauce may lift up the noodle to be tasty.
6. Add salt to noodle pot will make the noodles tasty and blend with veggies.
7. Procedure B may start while procedure A oats is being cooked.
8. It’s better to cool down noodles in the cold water containers batch by batch.
9. Use either spray oil or drip oil to separate noodles.
10. Put noodles in the fridge for half an hour will make the salad more enjoyable.
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.
A. Cook oats.
1. Add ¼ cup of quick oats in a small pot.
2. Add 1 cup of water.
3. Add 1 tsp of salt.
4. Add Oregano leaves and basil leaves. ¼ tsp in total.
5. Heat the pot and bring it to boil.
6. Once boiled, open the lid.
7. Reduce heat to low. (i.e. 3 out of 9).
8. Keep it boiling in low heat for 5 minutes.
9. In 5 minutes, turn off the heat.
10. Cover the pot with the lid. And keep it covered for another 5 minutes.
11. In 5 minutes. Open the lid to stir.
12. Pour the oats to a bowl or a plate to let it cool down.
13. Oats sauce base is prepared.
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 noodles.
5. Stir the noodles.
6. When the pot is boiling again, keep the lid open.
7. For fresh noodles, keep them boiling for 4 minutes. For dry noodles, keep them boiling for 10 minutes.
8. In 4 minutes (fresh noodles) or 10 minutes (dry noodles), 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 ¼ tsp of salt or some salt if necessary.
17. Mix them well.
18. Cool the noodles in the fridge for half an hour or eat them directly.
19. Cold noodles are prepared.
C. Wash & Cut the vegetables.
1. Wash the Cucumber.
2. Wash the mushrooms.
3. Wash the avocado.
4. Cut cucumber both end off. Then cut the cucumber to strips.
5. Cut mushroom into thin slices.
6. Peel off avocado skin and cut it into small pieces.
7. Tear off 2 to 3 lettuce leaves. Cut the lettuce to strips or shred the lettuce.
D. Prepare Avocado Oat sauce.
1. In a blender, add oats that is cool down from procedure A.
2. Add avocado.
3. Add ¼ tea spoon of sugar.
4. Blend.
5. Avocado Oat Sauce is ready.
E. Serve.
1. Place lettuce, cucumber and mushroom on top of the cold noodles from procedure B.
2. Scoop Avocado Oat sauce from procedure D on top of the vegetables.
3. Enjoy.
