Salads with egg noodles are quite common in Thai cuisine. Before you doubt their taste, I advise you to try it first. This recipe is slightly adapted to our taste preferences, so it turns out even more appetizing.
Ingredients
- Red Fish - 200 g
- Egg noodles - 100 g
- Tomatoes - 2 pieces
- Bell pepper - 1 piece
- Green peas (canned) – 150 g
- Sprouts (peas) – 20 g
- Sesame - 1 tsp.
- Soy sauce - 2 art.l.
- Lemon juice - 2 tsp.
- Vegetable oil - 3 art.l.
- Ground ginger - to taste
- Salt - to taste
- Water - 2 l
Step-by-step cooking recipe
Boil water, add salt, egg noodles and boil for 5 minutes.
Flip the noodles into a colander and leave all the liquid to drain.
Heat 1 tablespoon of vegetable oil in a frying pan and fry the fish until tender.
Put the fish on a plate, cool, slice and sprinkle with lemon juice.
Chop tomatoes and peeled bell pepper.
Mix noodles, fish, green peas, bell peppers, tomatoes and sprouts.
Add ground ginger, salt, soy sauce and remaining vegetable oil. Gently mix everything with special forceps.
Put the salad on a plate and sprinkle with sesame seeds.
