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Sesame Noodle Salad With Peanuts

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Ingredients
  Egg noodles 12 Ounce (350 Gram)
  Carrots 2 , peeled and cut into fine julienne strips
  Cucumber 1⁄2 , peeled and cut into 1/2 inch cubes
  Celeriac 4 Ounce, peeled and cut into fine julienne strips (115 Gram)
  Spring onions 6 , finely sliced
  Canned water chestnuts 8 , drained and finely sliced
  Bean sprouts 6 Ounce (175 Gram / 2 Cups)
  Green chili 1 Small, chopped
  Green chili 1 (For Garnish)
For dressing
  Sesame seeds 30 Milliliter (2 Tablespoon)
  Dark soy sauce 15 Milliliter (1 Tablespoon)
  Light soy sauce 15 Milliliter (1 Tablespoon)
  Clear honey 15 Milliliter (1 Tablespoon)
  Rice wine/Dry sherry 15 Milliliter (1 Tablespoon)
  Sesame oil 15 Milliliter (1 Tablespoon)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Noodle
Ingredient: 
Sesame Seed
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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