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Thai Noodle Salad

Salad.Dominion's picture
  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

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

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1208 Calories from Fat 726

% Daily Value*

Total Fat 85 g130.8%

Saturated Fat 9.2 g46.1%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 2312.7 mg96.4%

Total Carbohydrates 101 g33.6%

Dietary Fiber 11.5 g46%

Sugars 8.6 g

Protein 22 g44.2%

Vitamin A 221.2% Vitamin C 65.4%

Calcium 18.9% Iron 56%

*Based on a 2000 Calorie diet

Thai Noodle Salad Recipe