Thursday, Dec 20 2007

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Noodle Salad

By Shireen Das

Ingredients

1/2 kg egg noodles
1/2 cup carrots, shredded
1/2 cup green onions, chopped including the greens
1/2 cup mung bean sprouts
1 large capsicum, cut into thin julienne
2 tbsp oil
1/4 cup roasted peanuts

For Dressing:
1/4 cup chicken stock
1/4 cup peanut butter
1 tbsp freshly minced ginger
2 tbsp lemon juice
2 tbsp vinegar
2 tbsp soy sauce
1/2 tbsp seasame oil
2 tsp sugar
1 garlic clove, minced

Method:

1. In boiling water (with 1 tbsp oil) cook the noodles untill soft not mushy
2. Drain and rise under cold water
3. Drain spread to dry, coating with 1 tbsp oil
4. In other pan bring chicken stock to boil
5. Remove from fire and mix the butter
6. Add all the other ingredients of dressing
7. Mix it well
8. In a large bowl, put the noodles
9. Toss it with green onion, mung beans and capsicum and 1/2 of shredded carrots
10. Add the dressing and roasted peanuts and toss it well
11. Garnish with remaining carrots just before serving

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