English spinach with glass noodles

English spinach with glass noodles

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Here’s a light, refreshing dish that is easy to make and one that works well in all sorts of scenarios. Serve it with soy sauce chicken or roast quails and steamed rice for a quick and easy meal, or include it as part of a more elaborate spread containing a mix of hot and cold dishes.

Ingredients

Quantity Ingredient
75g bean thread vermicelli noodles
700g english spinach
40g Toasted sesame seeds

Dressing

Quantity Ingredient
3 garlic cloves, finely chopped
60ml black rice vinegar
1 1/2 tablespoons light soy sauce
1 tablespoon caster sugar
2 tablespoons sesame oil
1 tablespoon peanut oil

Method

  1. To make the dressing, put all the ingredients in a small bowl and whisk to combine well.
  2. Put the noodles in a small heatproof bowl, cover with boiling water and soak for 15 minutes, or until softened, then drain. Using kitchen scissors, cut the noodles into smaller pieces. Cook the noodles in a saucepan of boiling water for 2 minutes, then drain in a sieve and cool under running water. Leave to drain while you prepare the spinach.
  3. Cut about 4 cm off the ends of the spinach stems, then cut each bunch widthwise into thirds, including the stems. Wash well. Cook the spinach in a saucepan of boiling salted water for 2 minutes, or until wilted, then transfer immediately to a sink full of ice-cold water to refresh. Drain well, then gently squeeze out as much water as possible. Transfer to a tea towel, wrap the spinach up and wring out any remaining water.
  4. Put the spinach in a bowl and use your hands to separate the pieces. Add the noodles and sesame seeds, reserving some of the seeds for garnish, and toss well. Pour the dressing over the spinach salad and toss to combine. Transfer to a serving bowl or platter and sprinkle the remaining sesame seeds over the top.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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