Instant Chinese Noodle salad

1. Ginger is washed, cleaned and three on a fine grater. Peel the garlic from the husk and also rub it on a fine grater. Pre-boiled meat is thinly cut. Peel the onion, chop it thinly. Kohlrabi is washed, cleaned and cut into thin strips, commensurate with the onion. Peking cabbage, pre-washed and dried with a paper towel, cut into strips. Cashew nuts are roughly crushed, not very finely. They should be pre-fried with salt: you can do it yourself or take ready-made ones. Wash the cilantro and dry it.

2. In the blender bowl, combine lemon juice, soy sauce, tahini paste, granulated sugar, grated ginger root and grated garlic. We begin to beat the mixture, gradually pouring in vegetable oil, as well as dark sesame oil. When the mixture is completely homogeneous, stop whipping.

3. In a large suitable container (glass, metal or ceramic), we prepare noodles, for which we put it there and pour boiling water, wait for the prescribed time. We focus on the instructions on the package. Let the finished noodles cool completely.

4. In a large salad bowl, mix the cooled noodles, chopped meat, kohlrabi, onions, Peking cabbage and coriander leaves (we leave a little for decoration). Season with three quarters of the sauce, add salt, mix gently so that the sauce is evenly distributed throughout the salad.

5. Decorate the finished salad with chopped cashew nuts, sprinkle with Sichuan pepper (optional), pour the remaining sauce on top. We put the cilantro leaves left for later.

6. We cool the salad for at least an hour in the refrigerator. It can be longer. For example, make a salad the day before the planned serving. It will not only be perfectly preserved, but will also benefit in taste in this case. But only cooked and slightly chilled salad will be no less delicious.

Bon appetit!