2011

Peanut noodle salad

  • serves 6
  • Easy

Tossed in a peanut, sesame oil, chilli oil and soy dressing, this quick vegetarian noodle salad is quick and easy to make after work when you’re in a hurry.

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Cook the noodles until just tender, rinse in cold water and drain. Mix all the dressing ingredients with 2-3 tbsp boiling water until single cream consistency. Toss with the noodles then add veg and toss again before serving.

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Ingredients

  • egg noodles 300g
  • mangetout 100g, blanched and halved lengthways
  • red pepper 1, sliced
  • radishes small bunch, sliced
  • cucumber ½, seeds scooped out and sliced into half-moons
  • spring onions 4, sliced

dressing

  • crunchy peanut butter 4 tbsp
  • chilli sauce 2 tbsp
  • soy sauce 2 tbsp
  • sesame oil 2 tsp

Method

  • Step 1

    Cook the noodles until just tender, rinse in cold water and drain. Mix all the dressing ingredients with 2-3 tbsp boiling water until single cream consistency. Toss with the noodles then add veg and toss again before serving.

Nutritional Information

  • Kcals 296
  • Carbs 42.8g
  • Protein 10g
  • Fat 10.7g
  • Salt 1.45g
  • Fibre 3.3g
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