Tuesday, May 31, 2011

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.

1 comment:

  1. That looks really good! I'm adding it to the list for next week xx


Thanks for checking out my blog. I'm always interested to hear your feedback on my posts and enjoy finding new people to visit so please leave a comment.