Schizonepeta and Cucumber Mixed with Vermicelli – Exclusive

Name: Schizonepeta and Cucumber Mixed with Vermicelli – Exclusive
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: to taste Schizonepeta; to taste Cucumber; to taste Mung bean starch noodles; to taste Salt; to taste light soy sauce; to taste rice vinegar; to taste Sesame oil; to taste Spicy Red Oil

An aromatic Henan-style salad pairing cool cucumber and slippery mung bean sheets with fragrant schizonepeta leaves, all coated in a garlicky vinegar dressing with a hint of chili.

10 minNewEasy Cold Dishes Mix Sour Spicy

Instructions

1
Put the mung bean starch sheets into the pot with cold water.
2
Cook until soft, then remove and rinse with cold water.
3
Tear the rice noodles into small pieces.
4
Smash the cucumber and cut it into small sections.
5
Choose and clean the Schizonepeta.
6
Mash an appropriate amount of garlic into a paste.
7
Salt, light soy sauce, rice vinegar, sesame oil, and spicy red oil to make a sauce.
8
Place Chinese nettle, cucumber, and mung bean sheets in a bowl, and garnish with small chili peppers.
9
Pour the prepared sauce over it, and mix well before eating.
10
Finished product.