• 200g fine egg noodles
  • 200g tin water chestnuts, drained and sliced
  • 1 small cucumber, sliced
  • 4 cooked chicken breasts, shredded
  • 1 bunch spring onions, chopped
  • 4 tbsp roasted peanuts, chopped
  • 1 clove garlic, chopped
  • 2 tbsp sesame oil
  • 3 tbsp soft brown sugar
  • 1 tbsp soy sauce
  • 100g jar tamarind paste
  • 1 tbsp or 1 small red chilli chopped chilli paste


  • STEP 1

    Cook the noodles until just tender, drain and tip into a large bowl. Whisk the dressing ingredients with 2 tbsp water, pour most over the warm noodles and mix well.

  • STEP 2

    When cool, add the water chestnuts, cucumber, chicken and spring onions. Serve with the remaining dressing on the side.


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