Mid-week Meal: Peanutty Noodle Salad

This recipe is from Simon Holst's Pasta Cookbook

Peanutty Noodle Salad

For the dressing measure the following ingredients into a jar and shake until they are well combined.

3T peanut butter, 2tsp sesame oil, 1T rice wine or sherry, 1T brown sugar, 2T soy sauce, 2T canola oil, 2 tsp minced garlic, 2T grated fresh ginger, 1/4 cup hot water, 1 small fresh chilli (minced) or 1/2-1 tsp chilli powder.

Leave to stand while you prepare the other ingredients.

Cook 250g fine or ribbon egg noodles until just done, rinse with cold water and set aside.

Cut 1 large carrot into fine strips. Combine with 1/2 cup whole or sliced green beans. Cook for about one minute, drain and set aside.

Halve half a cucumber and scoop out and discard the seeds. Slice finely as for carrots. Finely slice 1-2 spring onions.

Toss the noodles, vegetables, and dressing together in a large bowl. Leave to stand for 15-20 minutes then sprinkle with lemon or lime juice and toss again.

I added sliced cooked steak to our peanutty noodle salad last night. It was really good.  You could also add smoked or cold cooked chicken.The dressing was spicy and tangy.