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Egg Noodle Salad Recipe

Egg Noodle Salad is a popular Continental Salad
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
Continental Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

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
  • How to Make Egg Noodle Salad:

    1. In boiling water (with 1 tbsp oil) cook the noodles until soft but 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, moong beans, capsicum and 1/2 of shredded carrots
    10. Add the dressing, roasted peanuts and toss it well.
    11. Garnish with remaining carrots just before serving.





     

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