Mung Bean Sprout Peanut Butter Noodle Salad
Mung Bean Sprout Peanut Butter Noodle Salad
450g Mung Bean Sprouts
Noodle 500g or suit
Salt 1 tsp for noodle cooking, ¼ tsp for mung bean sprouts, ¼ tsp for peanut butter, ½ tsp for cold noodle preparation
Olive Oil 1 tsp for cooking
Spray oil (Extra Virgin Oilive Oil Spray) for cold noodles
1 tsp white vinegar
3 tbsp peanut butter
3 tbsp warm water, 2 Litres water to cook noodles, 1.5 Litre drinkable water in room temperature
black (rice) vinegar 1 tsp per serve
1. Prepare 1.5 litre drinkable cold water before hands.
2. Drain mung bean sprouts properly before cooking.
3. To cook mung bean sprouts first is to let them cool down while preparing noodles.
4. Have the ingredients handy while cooking mung bean sprouts, allow quick cooking process.
5. To keep the fresh and crunchy taste, cook mung bean sprouts as quick as possible.
6. Add salt to noodle pot will make the noodles tasty and blend with veggies.
7. It’s better to cool down noodles in the cold water containers batch by batch.
8. Use either spray oil or drip oil to separate noodles.
9. 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 mung bean sprouts topping.
1. Wash the mung bean sprouts.
2. Let them drain properly before cooking.
3. Heat a wok or a pot.
4. Add 1 tsp of oil.
5. When oil is hot, add mung bean sprouts.
6. Add 1 tsp of white vinegar.
7. Add ¼ tsp of salt.
8. Stir for a short time.
9. Turn off the heat.
10. Transfer mung bean sprouts into a plate.
11. Let them cool down by themselves.
12. Do not take the water from the wok into the sprouts.
13. This is the noodle topping.
B. Prepare cold noodles.
1. Add 2 litres of water into a 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. Prepare peanut butter sauce.
1. Use warm water to dilute 3 tbsp of peanut butter.
2. add ¼ tsp of salt.
3. Add warm water as you go.
4. We use 3 tbsp of warm water. Water to peanut butter ratio is one to one.
5. You may add more water if you find the peanut butter sauce is still thick.
D. Serve.
1. Add mung bean sprouts (procedure A) on top of the cold noodles (procedure B).
2. Add black vinegar.
3. Optional to add spicy pepper oil if you prefer.
4. Add peanut butter sauce (procedure C) on to the noodles.
5. Enjoy.
