Cucumber Mixed with Mung Bean Noodles

Name: Cucumber Mixed with Mung Bean Noodles
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1 stick Cucumber; 3 pieces Vermicelli sheets; 1 piece Red chili pepper; 2 pieces Coriander; 5 clove Garlic; 2 spoon Premium Selected Soup Base; 1 spoon Oyster sauce; 1 spoon Supreme Fresh Flavor; 1 spoon Soy sauce; 3 spoon rice vinegar; 1 spoon Salt; 1 spoon Sugar; 1 spoon Sesame oil

Slippery sheets of mung bean noodle tangle with crunchy cucumber and cilantro in a savory chili-scented dressing, an ideal antidote to steamy weather.

10 minNewEasy Cold Dishes Mix Sour Spicy

Instructions

1
Side dishes can be adjusted according to your own preference.
2
Bought the rice noodles at the market, but you can also make them at home using mung bean flour.
3
Rinse the mung bean sheets with clear water and cut them into wide, long strips. Peel the cucumber, lightly smash it with a knife, then cut it into diagonal pieces. Cut the cilantro into sections. Mince the garlic and chop the chili.
4
Put the mung bean sheets, cucumber, and cilantro on a plate.
5
Put garlic and chili in a bowl, add the selected sauce, oyster sauce, premium flavor, soy sauce, fragrant rice vinegar, sugar, salt, and sesame oil, and mix well.
6
Pour the sauce over the rice noodles and mix well when eating.
7
The texture is chewy and smooth, satisfying cravings and stimulating the appetite, specially effective for loss of appetite on hot days.