Chinese Noodle Salad Recipe
Ingredients
| 3/4 pound very thin egg noodles or thin spaghetti | ||
| Creamy peanut butter | 5 Tablespoon | |
| Warm water | 5 Tablespoon | |
| Vegetable oil | 6 Tablespoon | |
| Soy sauce | 5 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Sugar | 1 Tablespoon | |
| 1/4 cup red or white wine vinegar | ||
| Garlic | 2 Clove (5gm), peeled | |
| 1/4 cup chopped green onions | ||
Directions
1. Cook the noodles according to package directions, drain in a colander, and rinse under cold running water. Drain again thoroughly.
2. While the noodles are cooking, mix the peanut butter and warm water in a serving bowl to make a smooth paste. Stir in the oil, soy sauce, salt, sugar, vinegar, garlic, and green onions. Add the noodles and toss thoroughly. Serve the salad at room temperature.
2. While the noodles are cooking, mix the peanut butter and warm water in a serving bowl to make a smooth paste. Stir in the oil, soy sauce, salt, sugar, vinegar, garlic, and green onions. Add the noodles and toss thoroughly. Serve the salad at room temperature.
Chef
