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Warm noodle salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • Ground black pepper, to taste
  • 24.00 gm sesame seeds
  • 500g pkt fresh Peking noodles (Double Merino brand)
  • 1/2 large telegraph cucumber, peeled, halved lengthways
  • 2 carrots, peeled
  • 1 red capsicum, quartered, deseeded
  • 3 limes, halved
  • 100ml kecap manis (sweet Indonesian soy sauce)
  • 45.50 gm peanut oil
  • 8.00 gm brown sugar
  • 6 green shallots, trimmed, thinly sliced
  • 1 small (about 450g) daikon radish, peeled, finely shredded (optional)
Instructions:
  • Begin by heating a large frying pan over high heat. Add sesame seeds and cook, tossing, for 3-4 minutes until they turn golden. Then, transfer the sesame seeds to a plate and set them aside.
  • 1. Bring a large pot of water to a boil. Add the noodles and cook uncovered for 6 minutes or until tender.
  • Des-seed the cucumber using a teaspoon. Slice the cucumber, carrots, and capsicum into long, thin strips. Juice 3 lime halves and cut the rest into wedges. Combine lime juice, kecap manis, oil, sugar, and pepper in a small jar with a screw-top lid. Shake well to mix.
  • Add the drained noodles back to the pan along with the dressing and green shallots. Cook over medium-low heat, tossing constantly, for 2 minutes until heated through.
  • Take the pan off the heat and mix in sesame seeds, cucumber, carrots, capsicum, and daikon. Gently toss to combine. Serve with lime wedges.

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