Name: Sweet chilli & vegetable noodle salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1
Cuisine: asian
Ingredients: 450g pkt hokkein noodles; 137.50 gm sweet chilli sauce; 2 limes, juiced; 36.40 gm peanut oil; 2 carrots, peeled and cut into matchsticks; 1 red capsicum, deseeded, and cut into thin strips; 1000.00 ml shredded Chinese cabbage; 1 bunch coriander, leaves picked; 1 bunch mint, leaves picked; 500.00 ml bean sprouts; Sesame seeds; Barbequed chicken skewers

Sweet chilli & vegetable noodle salad

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Prep Time:
30 minutes

Cook Time:
5 minutes

Total Time:
35 minutes

Ingredients:

450g pkt hokkein noodles
137.50 gm sweet chilli sauce
2 limes, juiced
36.40 gm peanut oil
2 carrots, peeled and cut into matchsticks
1 red capsicum, deseeded, and cut into thin strips
1000.00 ml shredded Chinese cabbage
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
500.00 ml bean sprouts
Sesame seeds
Barbequed chicken skewers

Instructions:

Place a 450g packet of Hokkien noodles in a heatproof bowl and cover them with boiling water. Let them sit for 10 minutes, then drain and transfer to a large bowl. Whisk together 1/2 cup of sweet chili sauce, the juice of 2 limes, and 2 tablespoons of peanut oil.
Mix together the noodles, 2 carrots (peeled and cut into matchsticks), 1 red capsicum (deseeded and cut into thin strips), 4 cups shredded Chinese cabbage, 1 bunch of coriander (leaves picked), 1 bunch of mint (leaves picked), and 2 cups of bean sprouts.
Drizzle the dressing over the salad, tossing gently to coat. Transfer to a serving bowl and sprinkle with sesame seeds for added crunch. Enjoy alongside delicious barbequed chicken skewers.

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