Noodle Salad

Ingredients Edit

• ½ kg egg noodles
• ½ cup carrots, shredded
• ½ cup green onions, chopped including the greens
• ½ cup mung bean sprouts
• 1 large capsicum, cut into thin julienne
• 2 tbsp oil
• ¼ cup roasted peanuts (optional)
• ½ dozen prawns fried in garlic, butter, salt and pepper (optional)

Dressing Edit

• ¼ cup chicken stock
• ¼ cup peanut butter (optional)
• 1 tbsp freshly minced ginger
• 2 tbsp lemon juice
• 2 tbsp vinegar
• 2 tbsp soy sauce
• ½ tbsp sesame oil
• 2 tsp sugar
• 1 garlic clove, minced

Directions Edit

1. In boiling water (with 1 tbsp oil) cook the noodles until soft and not mushy.
2. Drain and rinse under cold water.
3. Spread it to dry, coating with 1 tbsp of oil.
4. In other pan bring the 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, mung beans and capsicum and ½ of shredded carrots.
10. Add the dressing and roasted peanuts and toss it well.
11. Garnish with the remaining carrots just before serving.