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Thai Noodle Salad
Ingredients
Rice stick noodles 3 x 375g pkt
Baby corn, halved lengthways 850g
Lebanese cucumber finely sliced 2
Red onions finely sliced 2
Red or green capsicums cut into strips 2
Snow pea sprouts 850g
Coriander leaves washed and torn 1 bunch
Spring onions, shredded 6
Dressing
Reduced salt soy sauce 2 ½ tablespoons
Honey 2 ½ tablespoons
Garlic crushed 2 cloves
Lemons juiced
Fresh ginger finely chopped or grated 3 teaspoons
Method
Prepare noodles according to packet directions. Rinse under cold running water, drain and set aside.
Remove seeds from capsicum and slice. Peel and slice red onion, corn and cucumber. Set aside.
In a small bowl combine ingredients for the dressing, mix well.
Add noodles and snow pea sprouts to prepared vegetables.
Pour dressing over the salad and mix well. Top with coriander and spring onions.
Serve in noodle boxes.