Cold Mustard Vermicelli

Name: Cold Mustard Vermicelli
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Mung Bean Noodles; 2g chili; Some White vinegar; 10g Mustard; 60g Cucumber; a little salt; A few drops sesame oil; Some Chicken powder

by Sunny 99

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Mung bean flour skin is rich in trypsin inhibitors, which can protect the liver, reduce protein breakdown, and thus protect the kidneys. The protein and phospholipids contained in pure mung bean skin have the functions of excitating nerves and increasing appetite. Cold mustard vermicelli, refreshing and delicious, nutritious and appetizing. "

Ingredients

200g Mung Bean Noodles
2g Chili
Some White Vinegar
10g Mustard
60g Cucumber
a little Salt

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A few drops Sesame Oil

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Some Chicken Powder

Cold Mustard Vermicelli

1. Soak the powder in cold water in advance. (Soak it in the evening and you can use it the next day, so it's convenient and easy to cook)

2. Put the noodles in a pot of boiling water and cook and become transparent. (If you didn't soak it in advance, just put it in the pot and cook until it is transparent, just cook it for a while.)

3. Take out another cold water and drain the water.

4. Prepare the cucumbers to be cleaned and the garlic to be set aside.

5. Shred the cucumber, mash the garlic into puree, chop the pepper, and cut the noodle into small pieces.

6. Add salt, chicken powder, white vinegar, sesame oil, and mustard to the garlic paste and stir well. (Mustard can be added in an appropriate amount according to personal preference)