This refreshing , light and easy to cook recipe serves 2-3 people
Korean Sweet potato noodles
I cucumber (shredded or julienne)
1 carrot (shredded or julienne)
2 eggs (beat with a dash of salt)
some spring onion (cut into strips)
5 tablespoon light vinegar (I used the blue berry vinegar )
2 tablespoon sesame seed oil
2 tablespoon sweet plum sauce
2 teaspoon soy sauce
1 teaspoon grated ginger
a dash of wasabi paste
Cook the noodles in boiling water and dunk it cold water before draining
Pan fry the egg and cut into thin strips.
Separately combine the dressing together and mix well. Set aside
To serve, arrange noodle, cucumber, carrot, egg and spring onion in a plate.
Pour dressing over the noodle and serve.
Note: before eating, the diners should toss and mix the ingredients and noodles together ( just like salad)