Thai Noodle Salad
|Dried chinese noodles||125 Gram|
|Chopped fresh coriander||2 Tablespoon|
|Onions spring||3 , finely chopped|
|Cucumber||1 , chopped|
|Carrot||1 Small, cut into matchsticks|
|Bean sprout||30 Gram|
|Salad oil||2 Tablespoon|
|Soy sauce||2 Tablespoon (Mild Variety)|
|Garlic||2 Clove (10 gm), crushed|
|Red chili||1⁄2 , seeded and chopped|
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.
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.