Thin Egg Noodle Salad
Ingredients
200g Mr Chen’s thin egg noodles
1 telegraph cucumber seeded and sliced thin.
1 cup halved cherry tomatoes
1 cup picked mint leaves.
1 cup picked coriander leaves.
1/4 cup roasted peanuts, roughly chopped.
Thai dressing
1 stalk lemongrass finely chopped.
2 small red chillies finely chopped.
1/4 cup fish sauce
1/4 cup lime juice
2 tbsp sugar
Suitable Products
Method
1
Bring a large pot of water to the boil, add noodles and boil for 4 minutes till noodles are tender, strain and plunge in ice water to cool the noodles down.
2
While the noodles are cooling whisk together lemongrass, chilli, fish sauce, lime juice and sugar together.
3
Stain noodles and place in a large mixing bowl.
4
Pour over the dressing and add cucumber, tomato, mint and coriander.
5
Toss to combine, serve up and Sprinkle with nuts over the top.
Recipe Credit
Louis Tikaram
Ingredients
200g Mr Chen’s thin egg noodles
1 telegraph cucumber seeded and sliced thin.
1 cup halved cherry tomatoes
1 cup picked mint leaves.
1 cup picked coriander leaves.
1/4 cup roasted peanuts, roughly chopped.
Thai dressing
1 stalk lemongrass finely chopped.
2 small red chillies finely chopped.
1/4 cup fish sauce
1/4 cup lime juice
2 tbsp sugar
Suitable Products
Method
1
Bring a large pot of water to the boil, add noodles and boil for 4 minutes till noodles are tender, strain and plunge in ice water to cool the noodles down.
2
While the noodles are cooling whisk together lemongrass, chilli, fish sauce, lime juice and sugar together.
3
Stain noodles and place in a large mixing bowl.
4
Pour over the dressing and add cucumber, tomato, mint and coriander.
5
Toss to combine, serve up and Sprinkle with nuts over the top.
Recipe Credit
Louis Tikaram