Crown Daisy & Mung Bean Noodle Salad
Crown daisy and mung bean noodle salad soaks glass noodles in cold water for ten minutes, boils them for five minutes until springy, and tosses them with fragrant crown daisy leaves, julienned cucumber, and thinly sliced red onion in a dressing of soy sauce, vinegar, plum syrup, and sesame oil. Crown daisy's assertive herbal aroma gives character to the otherwise neutral noodles, and the plum syrup's gentle fruit sweetness layers over the vinegar's acidity to produce a light, clean finish. Cucumber adds a cool crunch and red onion contributes a sharp bite between the slippery noodle strands, while toasted sesame seeds close each mouthful with a roasted, nutty note. Overcooking the noodles makes them sticky and prone to clumping, so pulling them out while still slightly firm is essential.
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Instructions
- 1
Soak mung bean noodles in cold water for 10 minutes, boil for 5 minutes, then rinse in cold water and drain well.
- 2
Cut crown daisy into 4 cm lengths, julienne cucumber, and thinly slice red onion.
- 3
In a large bowl, whisk soy sauce, vinegar, plum syrup, and sesame oil to make the dressing.
- 4
Add noodles and vegetables to the bowl and toss gently until evenly coated.
- 5
Plate the salad, sprinkle toasted sesame seeds, and serve immediately.
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