The following recipe is taken from our book The Self Sufficient-ish Bible. Looking back at it there may be a couple of thing I would do now, which I didn’t in the original recipe. Now I may use rice vinegar and smoked paprika in the dressing and I perhaps some toasted seeds along with it. Vegans could use egg free noodles and rather than hard boiled eggs, use tofu.
Chinese Winter Salad Serves 2
Ingredients
140g Noodles (2 blocks)
2 Eggs
150g (this is roughly about eight large leaves) Green Leaves such as cabbage, spinach or Chinese cabbage
100g of Broccoli
Dressing
2 Tablespoons (40ml) of Olive oil
Pinch of Nutmeg
Black Pepper
Method
11 January 2012, 11:05 pm
Mmmm…do you think this will go well with rice noodles as well? I am heading over to Thailand for 6 weeks soon and I know they carry mostly those. Maybe I will give this recipe a whack, if I ll remember it entirely
Sincerely, Buyseech
11 January 2012, 11:35 pm
Can I replace the Broccoli with anything else? I really dislike broccoli, but don’t mind any other greens.
Cheers.
12 January 2012, 11:06 am
I’m sure rice noodles would be fine. It’s one of those mix and match recipes that will lend itself to a whole host of different ingredients.
30 September 2012, 2:04 pm
I recently tried this with tagliatelle pasta instead of egg noodles and it worked a treat! So simple (and easy) but very tasty.