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@tarahhajati: Hii🙆🏼‍♀️ #foryou

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Region: IR
Thursday 08 October 2026 12:00:27 GMT
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iamyekij
Yekta :
خانوم خوجگله مثل همیشه میدرخشه✨✨✨
2026-10-08 12:12:58
0
mosts.mos
TATA :
گودو🎀
2026-10-08 12:27:02
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mireoit
maedhe :
Awww
2026-10-08 17:50:13
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mawhdiyh
Mahdyh Pouyan :
Ghlb mn💓
2026-10-08 14:05:28
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a1pariaa
🅿️ :
Ghande asal💘💘
2026-10-08 13:48:49
0
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The Glass Noodle Salad You’ll Make on Repeat Serves 6–8 Ingredients * 200 g (7 oz) bean thread/glass noodles * 2 large carrots, julienned * 2 small–medium red bell peppers, julienned * 4 mini cucumbers, soft/seedy centers removed, julienned * 1 bunch green onions, sliced into long thin strips * 1 bunch cilantro, roughly chopped Dressing * 6 -8 garlic cloves, minced * 2 tsp chili flakes or gochugaru, to taste * 1 tsp salt * 2 tsp sugar * 3 tbsp white vinegar or rice vinegar * 2 -3 tbsp soy sauce * 1½ tbsp coriander seeds, lightly crushed * ½ cup avocado oil or another neutral oil, heated until hot Instructions 1. Place the glass noodles in a large bowl. Cover with boiling-hot water and soak for 5–7 minutes, or until tender. 2. Drain well and cut the noodles a few times with kitchen scissors so they are easier to eat. 3. Julienne the carrots, bell peppers, and cucumbers. Slice the green onions into long strips and roughly chop the cilantro. 4. Add all the vegetables, cilantro, minced garlic, chili flakes, crushed coriander seeds, salt, sugar, vinegar, and soy sauce to a large bowl. 5. Heat the avocado oil until hot, then carefully pour it over the garlic and seasonings to release their aroma. 6. Add noodles and then toss everything very well until evenly coated. 7. Let the salad sit for about 10 minutes, then serve. It can also be chilled before serving. Storage: Keep refrigerated in an airtight container for up to 3 days. #vegetarian #salad #noodles #food #usa
The Glass Noodle Salad You’ll Make on Repeat Serves 6–8 Ingredients * 200 g (7 oz) bean thread/glass noodles * 2 large carrots, julienned * 2 small–medium red bell peppers, julienned * 4 mini cucumbers, soft/seedy centers removed, julienned * 1 bunch green onions, sliced into long thin strips * 1 bunch cilantro, roughly chopped Dressing * 6 -8 garlic cloves, minced * 2 tsp chili flakes or gochugaru, to taste * 1 tsp salt * 2 tsp sugar * 3 tbsp white vinegar or rice vinegar * 2 -3 tbsp soy sauce * 1½ tbsp coriander seeds, lightly crushed * ½ cup avocado oil or another neutral oil, heated until hot Instructions 1. Place the glass noodles in a large bowl. Cover with boiling-hot water and soak for 5–7 minutes, or until tender. 2. Drain well and cut the noodles a few times with kitchen scissors so they are easier to eat. 3. Julienne the carrots, bell peppers, and cucumbers. Slice the green onions into long strips and roughly chop the cilantro. 4. Add all the vegetables, cilantro, minced garlic, chili flakes, crushed coriander seeds, salt, sugar, vinegar, and soy sauce to a large bowl. 5. Heat the avocado oil until hot, then carefully pour it over the garlic and seasonings to release their aroma. 6. Add noodles and then toss everything very well until evenly coated. 7. Let the salad sit for about 10 minutes, then serve. It can also be chilled before serving. Storage: Keep refrigerated in an airtight container for up to 3 days. #vegetarian #salad #noodles #food #usa

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