Sesame Noodle Salad with Peanuts Recipe
Ingredients
| 350 g / 12 oz egg noodles | ||
| 2 carrots, peeled and cut into fine julienne strips | ||
| 1/2 cucumber, peeled and cut into 1 cm / 1/2 in cubes | ||
| 115 g / 4 oz celeriac, peeled and cut into fine julienne strips | ||
| Onions spring | 6 , finely sliced | |
| 8 canned water chestnuts, drained and finely sliced | ||
| 175 g / 6 oz / 2 cups beansprouts | ||
| 1 small green chilli, chopped, plus 1 green chilli, to garnish | ||
| 30 ml / 2 tbsp sesame seeds and 115 g / 4 oz / 1 cup peanuts, to serve | ||
| 15 ml / 1 tbsp dark soy sauce | ||
| 15 ml / 1 tbsp light soy sauce | ||
| 15 ml / 1 tbsp clear honey | ||
| 15 ml / 1 tbsp rice wine or dry sherry | ||
| 15 ml / 1 tbsp sesame oil | ||
Directions
1. Preheat the oven to 200°C/400°F/ Gas 6. Bring a large saucepan of water to the boil, toss in the egg noodles and cook according to the manufacturer's instructions.
2. Drain the noodles, refresh in cold water, then drain again.
3. Mix the noodles with all of the prepared vegetables.
4. For the dressing, combine the ingredients in a bowl, then toss into the vegetable mixture. Divide the salad among four plates.
5. Place the sesame seeds and peanuts on separate baking trays and bake for 5 minutes. Remove the sesame seeds and continue to cook the peanuts for 5 minutes more, or until browned.
6. Sprinkle the sesame seeds and peanuts over each portion and serve at once, garnished with chillies.
2. Drain the noodles, refresh in cold water, then drain again.
3. Mix the noodles with all of the prepared vegetables.
4. For the dressing, combine the ingredients in a bowl, then toss into the vegetable mixture. Divide the salad among four plates.
5. Place the sesame seeds and peanuts on separate baking trays and bake for 5 minutes. Remove the sesame seeds and continue to cook the peanuts for 5 minutes more, or until browned.
6. Sprinkle the sesame seeds and peanuts over each portion and serve at once, garnished with chillies.
Chef
