Egg Noodle Salad

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Pepper and Rice Salad , Summer Salad, Carrot and Orange Salad , Cauliflower and Egg Salad

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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.

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