Crunchy asian noodle salad
Recipe by Paddy sears
1 pack dried medium egg noodles - cooked as per instructions
a little sesame oil and vegetable oil
400 g sugar snap peas (Snow peas)
2 mild red chillies
2 yellow peppers
1 small bunch spring onions
50 ml light sauce
2 table spoons honey
2 table spoons peanut butter
50 ml Chinese rice wine vinegar
1 teaspoon minced (or finely grated) ginger
1 table spoon toasted sesame oil
small bunch coriander - leaves only
Prep. Time → 20 min
Cook Time → 5 min
1. Drain the cooked noodles and toss in a little sesame and vegetable oil to prevent them sticking as they cool.
2. Blanch the sugar snap peas for a few minutes and refresh in cold water to ensure they stay crunchy.
3. Chop the chillies, peppers and spring onions and add with the sugar snaps to the noodles.
4. Add all the remaining ingredients to a bowl and mix well (use a blender if needed.
5. Pour the sauce over the noodles and veg and then add the coriander and mix well.
main courses, chilli, noodles, peanut, salad April 12, 2012 20:51
Author Adapted from an Ina Garten recipe
(other salad ingredients could be used too - cucumber, bean sprouts etc...)