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Ingredients 

1/2 kg egg noodles
1/2 cup carrots, shredded
1/2 cup green onions, chopped including the greens
1/2 cup mung bean sprouts
1 large capsicum, cut into thin julienne
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 sesame oil
2 tsp sugar
1 garlic clove, minced

Method:

In boiling water (with 1 tbsp oil) cook the noodles until soft and not mushy. Drain and rinse under cold water. Spread it to dry, coating with 1 tbsp of oil.

In other pan bring the chicken stock to boil. Remove from fire and mix the butter. Add all the other ingredients of dressing. Mix it 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 and roasted peanuts and toss it well. Garnish with the remaining carrots just before serving. 

More this week: Fried Egg Sandwich

Published on 04^th Oct 2002