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Vegetable & noodle salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Ingredients:
  • 450g hokkien noodles
  • 1 bunch snake beans, topped, cut diagonally into 4cm lengths
  • 1 telegraph cucumber, quartered lengthways, cut into 2cm pieces
  • 1 230g can water chestnuts, drained, roughly chopped
  • 4 green shallots, cut diagonally into 2cm lengths
  • 82.50 ml chopped fresh coriander
  • 60ml (1/4 cup) soy sauce
  • 18.20 gm peanut oil
  • 2 tsp sesame oil
  • 2 fresh red birdseye chillies, halved, deseeded, finely chopped
  • 1 garlic clove, finely chopped
Instructions:
  • Place noodles in a large heatproof bowl and cover with boiling water. Let sit for 2 minutes to soften slightly. Drain, rinse under cold water, and transfer to a large bowl.
  • 1. Bring a large saucepan of water to a boil. Cook the beans for 2-3 minutes until tender-crisp. Drain and rinse under cold water. 2. Combine the beans, cucumber, water chestnuts, and green shallots with the noodles, and toss together.
  • In a jug, blend together soy sauce, lemon juice, peanut oil, sesame oil, chilies, and garlic to create the dressing.
  • Drizzle the dressing onto the salad, gently mix, then let it sit in a cool spot for 30 minutes to enhance the flavors.
  • Garnish the salad with fresh coriander and gently mix to combine.

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