Rainbow Salad
Ingredients (Good for 2 people)
① Pasta － 1 bundle
② Bean Vermicelli noodles － 1 bundle
③ Bean sprouts － 1/3 of a whole pack
④ Deep-fried tofu － 1 piece
⑤ Cucumber － 1/3 part
➅ Cabbage － small quantity
➆ Carrot － 1/3 (You can use the 3 ingredients mentioned above as substitute for
salad mixture)
⑧ Shrimp powder － 6 tablespoons (If not available, you can use dried “hoshi ebi[ Do not use
“Sakura ebi”])
⑨ Oil － small quantity
Sauce
⑨ Chili oil － 6 teaspoons
⑩ Tamarind paste － 4 teaspoons (if not available, you can use 1 piece of pickled plum with
honey as substitute)
⑪ Fish sauce/soy sauce － 8 teaspoons
⑫ Lemon/lemon juice － small quantity
⑬ Boiled egg － 1 egg
⑭ Coriander － small quantity (If not available, it can be omitted)
Preparation:
- 1. Boil the pasta. Once it is done, place a small quantity of oil and mix thoroughly until the ingredients do not stick to each other.
- 2. Boil the vermicelli noodles and bean sprouts until you reached the desired level of hardness.
- 3. Pour hot water in the deep-fried tofu (to remove excess oil).
- 4. Slice the cucumber, cabbage, and carrot into thinly fine strips.
- 5. Place the “hoshi ebi” in a food processor until it turns to fine powder.
- 6. To make the sauce, mix the chili oil, tamarind paste, and lemon/lemon juice.
- 7. Mix the pasta, vermicelli noodles, bean sprout, deep-fried tofu, vegetables, shrimp powder, and sauce in a bowl.
- 8. Decorate the salad by placing the boiled egg and sprinkling coriander on top.
9. Pour the lemon/lemon juice on top of the salad and enjoy!
- *You can also add boiled potatoes or white rice for extra flavor
