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Thai Noodle Salad

Salad.Dominion's picture
Ingredients
  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)
  Tahini 2 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Red chili 1⁄2 , 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Chilling

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