Seaweed & Beancurd Salad Recipe
Crisp bean sprouts, smooth glass noodles, springy beancurd, and thin strips of seaweed tossed in our traditional vinegar dressing. A light touch of our signature Din Tai Fung chili oil gives this appetizer layers of flavor and texture.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Glass Noodles
Soak the glass noodles in hot water for about 15 minutes or until they become soft. Drain and set aside.
- 2
Prepare the Beancurd
Cut the beancurd into thin strips and set aside.
- 3
Prepare the Seaweed
Soak the dried seaweed in warm water for about 5 minutes until it becomes soft. Drain and cut into thin strips.
- 4
Combine Ingredients
In a large bowl, combine the bean sprouts, soaked glass noodles, beancurd strips, and seaweed.
- 5
Make the Dressing
In a small bowl, mix the chili oil with a splash of vinegar (to taste) and drizzle over the salad.
- 6
Toss and Serve
Gently toss all ingredients together until well combined. Serve immediately.
