Chinese Spring Salad
|Egg noodles||1⁄2 Pound (225 Gram)|
|Cucumber||1 , sliced|
|Celery sticks||2 , sliced|
|Canned bamboo shoots||6 Ounce, sliced (175 Gram)|
|Cooked shrimps||6 Ounce, peeled (175 Gram / 1 Cup)|
|Ham||1⁄4 Pound, chopped (100 Gram)|
|Canned chinese mushrooms||1⁄4 Pound (100 Gram)|
|Cooked prawn||24 (Whole Shrimps, For Garnish)|
|Soy sauce||1 Tablespoon (15 Milliliter)|
|Vinegar||1 Tablespoon (15 Milliliter)|
|Oil||2 Tablespoon (30 Milliliter)|
1 Cook the egg noddles in a large pan of boiling, salted water for about 5 minutes until tender.
Drain and rinse in cold water.
2 Mix all the other salad ingredients together in a large bowl and stir in the noodles.
3 Beat the seasoning, soya sauce, vinegar and oil together with a fork, until thoroughly blended.
Toss the salad in this dressing, and serve garnished with the whole prawns (shrimps).
Tip: Chinese mushrooms are often difficult to obtain, so you can substitute ordinary sliced raw field mushrooms.
Adding some bean sprouts will give the salad a crisper texture.