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Thai noodle salad with oyster fungus

by Monique

Prep. Time: 20min.

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This is a Thai recipe that should be Baked. It contains no meat or fish and it is categorized in Salads.

Ingredients
5 ml Sesam oil ( Original base amount: 5 ml, Original Measure: FLUID )
2 pc Garlic ( Original base amount: 2 pc, Original Measure: piece )
60 ml Oil ( Original base amount: 60 ml, Original Measure: FLUID )
250 gr Noodles ( Original base amount: 250 gr, Original Measure: SOLID )
4 pc Cm ginger ( Original base amount: 4 pc, Original Measure: PIECE )
1 pc Red pepper ( Original base amount: 1 pc, Original Measure: PIECE )
150 gr Carrot ( Original base amount: 150 gr, Original Measure: SOLID )
150 gr Oyster fungus ( Original base amount: 150 gr, Original Measure: SOLID )
60 ml Thai basilicum ( Original base amount: 60 ml, Original Measure: FLUID )

4 metric

Originally meant for 4 people change

Measures are in Metric change

  1. Cook the noodles and let them cool down in a strainer.

  2. Heat the oil in a wok. Bake the garlic, ginger and pepper on high heat for 3 minutes. Add the carrot and bake them for 2 minutes. At last add the oyster fungus and bake these 2 minutes.

  3. Bring the salat to taste with salt and pepper en sprinkle the sesam oil on top. Let the salat cool and mix it with the noodles. Garnish with the basilicum.

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