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

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