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Asian Noodle Salad


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Asian Noodle Salad
Summary:

 Egg noodles really are a fast food - soak in boiling water straight from the kettle and under five minutes there ready to through in a wok or in this case toss in to a refreshing, yet filling salad.

Please Note: The recipe image displayed may not be an exact likeness of the Asian Noodle Salad finished dish

Ingredients

To make this Vietnamese Noodle Salad you will need the following ingredients:
Approx. 250 g medium egg noodles
1/2 red pepper - very thinly sliced
1 carrot - very thinly striped
1 red chilli - very thinly stripped
3 spring onions - very thinly stripped
A small handful of coriander leaves - chopped
Dressing -
1 lime - juiced
2 tablespoons light soya
2 tablespoon rice wine vinegar (or cider)
1 tablespoon runny honey
Topping -
2 tablespoons crushed peanuts (optional)

Methods

  1. To rustle up this simple salad:
    • Cook the noodles by simply pouring boiling water over them and leaving to soak for 4 - 5 minutes until soft, drain and refresh in cold water.
    • Toss all the ingredients together along with the premixed dressing.
    • Scatter on the crushed peanuts.
    • This salad is best left to infuse for 20 minutes or so before serving.

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