Thai Noodle Salad Recipe
Ingredients
| Chinese noodles | 125 Gram, dried | |
| Coriander | 2 Tablespoon, chopped | |
| Onions spring | 3 , finely chopped | |
| Cucumber | 1 , chopped | |
| 1 small carrot, cut into matchsticks | ||
| Bean sprout | 30 Gram | |
| Salad oil | 2 Tablespoon (DRESSING:-) | |
| 2 tblspn mild soy sauce | ||
| Tahini | 2 Tablespoon (DRESSING:-) | |
| Garlic | 2 Clove (5gm), crushed (DRESSING:-) | |
| 1/2 red chilli, seeded and chopped | ||
Directions
Cook noodles in a large saucepan of salted boiling water for about 3 minutes or until tender.
Drain, rinse under cold running water and drain again.
Place in a bowl and chill for 30 minutes.
Make dressing.
Heat oil in a frying pan.
Off the heat, stir in soy sauce, tahini, garlic and chilli.
Place chilled noodles cucumber, spring onions, carrot, beansproults and coriander in a bowl.
Pour over dressing; toss.
Cover and refrigerate for at least 1 hour.
Drain, rinse under cold running water and drain again.
Place in a bowl and chill for 30 minutes.
Make dressing.
Heat oil in a frying pan.
Off the heat, stir in soy sauce, tahini, garlic and chilli.
Place chilled noodles cucumber, spring onions, carrot, beansproults and coriander in a bowl.
Pour over dressing; toss.
Cover and refrigerate for at least 1 hour.
Chef
