Angel Noodle Salad

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p24'



Yield: About 1 Quart

Main Ingredients:
• 2 Cups Seaweed Jelly Noodles
• 1/8 Carrot
• ¼ Onion
• 1/3 Cucumber

Seasoning Ingredients:
• 5 to 6 Tbsp Mayonnaise
• 1 Tbsp Vinegar
• 2 Tbsp Sugar
• ½ tsp Salt

Preparation:
1. Cut the onion, carrot, and cucumber thinly.

2. In boiling water, cook the noodles for 15 seconds. Drain the water.

3. Right after draining the water, add the vinegar, sugar, and salt. Mix well and set them aside for 20 minutes.

4. Meanwhile, in cold water, add the chopped onions and 2 drops of vinegar. Set it aside for 10 minutes. After 10 minutes, drain the water. Remove the left over water with a paper towel.

5. After 20 minutes, drain the liquid from the noodles. Combine the noodles, all of the vegetables, and mayonnaise. Mix well.

6. Add 1 Tbsp of sugar. Depending on your taste, you can adjust the amount of the sugar.