Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Fresh button mushrooms; quartered (200 g) |
½ cup | Chopped french beans or broad beans; steamed or boiled |
\N \N | ; (100 g) |
½ cup | Chopped tomato; (100 g) |
1 teaspoon | Chopped capsicum; (5 g) |
¾ cup | Cooked noodles; (150 g) |
½ cup | Mayonnaise; (120 ml) |
2 \N | French beans; slit lengthwise |
\N \N | ; into 2 pieces each |
1 small | Mushroom; (20 g) |
TO GARNISH
STIR-FRY the mushrooms in a small frying pan, over medium heat for two minutes. Remove to a plate and tilt it to drain completely. Keep aside to cool.
Mix all the ingredients gently. Check the seasoning. Transfer to a salad bowl. Garnish with french bean pieces and the whole mushroom. Serve chilled.
Converted by MC_Buster.
NOTES : (Mixed vegetable salad topped with eggless mayonnaise) Converted by MM_Buster v2.0l.