Chinese salad with rice pasta
4 servings
30 minutes
Chinese salad with rice noodles is a refined dish that combines spicy Eastern notes and the delicate texture of rice noodles. The roots of this recipe trace back to traditional Chinese cuisine, where the harmony of flavors and aromas plays an important role. The sautéed minced meat infused with sesame oil and soy sauce gains a rich flavor, while subtle hints of chili and ginger add a light spiciness to the salad. Chicken broth enriches the dish's depth, making the noodles tender and juicy. Fresh cilantro adds brightness and completes the gastronomic symphony. This salad is perfect as a warm main dish but can also be served chilled, revealing new flavor nuances. It suits a light lunch or an exotic dinner, impressing with its simplicity and rich taste.
1
Boil the pasta according to the instructions on the package.
- Rice noodles: 100 g
2
In a deep pan, heat sesame oil, add soy sauce, chopped chili pepper, sesame seeds, and ginger, stir and sauté for 1 minute over low heat. Add minced pork and break it up a bit to make it loose and crumbly. Fry everything, stirring occasionally, for 5 minutes.
- Sesame oil: 2 tablespoons
- Soy sauce: 3 tablespoons
- Red chili pepper: 1 piece
- Sesame seeds: 2 tablespoons
- Grated ginger: 1 teaspoon
- Ground meat: 300 g
3
Pour 3 ladles of chicken broth into the pan and cook for another 10 minutes, then add rice noodles and cilantro. Depending on your taste preferences, you can add pepper or other spices.
- Chicken broth: 300 ml
- Rice noodles: 100 g
- Chopped cilantro (coriander leaf): 1 tablespoon
- Ground black pepper: to taste
