Rice Noodle Salad

Rice noodle salad is a very beautiful, tasty and mouth-watering vegetarian salad with fried eggplants, black olives, bell peppers and Adyghe cheese.

Ingredients

• Rice noodles - 80 Grams (1/3 package)
• Eggplant - 1 Piece
• Bulgarian pepper - 2 Pieces
• Lettuce leaves - 1/2 Pieces (pot)
• Pitted olives - 150 Grams
• Cucumber - 2-4 Pieces
• Asafoetida - 0.3 Teaspoons
• Lemon juice - 1 Tbsp. the spoon
• Sugar - 1 Tbsp. the spoon
• Vegetable oil, salt - - To taste
• Soy Sauce - - To taste

Directions

1. Cut eggplant, pepper, lettuce, cucumber into beautiful strips. Cut the olives in half.
2. Heat vegetable oil in a skillet. Fry the spices in it, then add the eggplant cut into strips. Salt well, stirring occasionally, fry under a closed lid until cooked.
3. While the eggplants are fried, cook the rice noodles according to the instructions. To do this, soak the noodles in water for 10 minutes, then throw them into boiling water for 3 minutes, and then rinse them thoroughly in cold water.
4. Let's make a salad of all the ingredients and prepare a dressing. To do this, mix vegetable oil, lemon juice and sugar, and you can also add a little soy sauce. Put the salad on plates and season.
5. The salad can be served warm or chilled. Bon Appetit!