Asparagus Salad with Mushroom, Eggs, and Glass Noodles

By á-174510

Ingredients

• 1/2 (25 grams) bundle bean thread noodles
• 2 cups (120 grams) white enoki (or white beech) mushrooms, tough ends removed and separated
• 10 (200 grams) asparagus spears, chopped
• 2 teaspoons vegetable oil
• 2 eggs, beaten
• 1/4 teaspoon salt
• 1/2 teaspoon light soy sauce
• 1/2 teaspoon sesame oil

Preparation

Step 1

Prepare a bowl of tap water and set aside. Bring a pot of water to a boil.
(Optional) Add a few drops of oil and a pinch of salt, so the veggies will be greener after cooking.
Add bean thread noodles and stir with chopsticks to separate them. Boil until the noodles are cooked through, about 1 minute. Transfer the noodles to the bowl of water to chill. Set aside. (*see footnote 1)

Add mushrooms to the same pot of water. Cook until mushrooms turn tender, about 1 minute. Transfer to a colander to cool.


Add asparagus to the same pot of water. Cook until the asparagus is cooked but still crisp, 30 seconds to 1 minute. Transfer to a colander to cool.

Heat oil in a nonstick skillet over medium high heat until warm. Add egg. Stir and cook until egg is just cooked through. Transfer to a plate to cool.

Combine asparagus, mushroom, bean thread noodles, and egg in a large bowl. Sprinkle salt and drizzle with light soy sauce and sesame oil. Toss to mix well.

Notes
1)The reason for soaking the noodles is that it helps them cool and prevents them from sticking together. You should drain them right before using. However, if you aren’t going to make the salad immediately, you can drain the noodles and toss them with a few drops of oil. This way, they won’t become too tender and fall apart after soaking in the water for so long.