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Ingredients 

1/2 kg egg noodles
1/2 cup carrots, shredded
1/2 cup green onions, chopped 
1/2 cup mung bean sprouts
1 large capsicum, cut thin 
2 tbsp oil
1/4 cup roasted peanuts

For Dressing:

1/4 cup chicken stock
1/4 cup peanut butter
1 tbsp freshly minced ginger
2 tbsp lemon juice
2 tbsp vinegar
2 tbsp soy sauce
1/2 tbsp seasame oil
2 tsp sugar
1 garlic clove, minced

Method:

In boiling water (with 1 tbsp oil) cook the noodles until soft not mushy. Drain and rinse under cold water. Drain, spread to dry, coating with 1 tbsp oil. In another pan bring the chicken stock toa boil. Remove from fire and mix the butter. Add all the other ingredients of dressing and mix well In a large bowl, put the noodles. Toss it with green onion, mung beans and capsicum and 1/2 of shredded carrots. Add the dressing, roasted peanuts and toss it well. Garnish with remaining carrots just before serving. 

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Published on 29^th Nov 2002