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Cold sesame noodles and vegetables

Ingredients

  • 250 g (8 oz) dried wholemeal (wholewheat) noodles
  • ⅓ cup (10 g) fresh coriander (cilantro) leaves
  • 2 tablespoons salt–reduced peanut butter
  • 2 tablespoons salt–reduced soy sauce
  • 2½ teaspoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, crushed
  • ¼ teaspoon cayenne pepper
  • 2 carrots, cut into thin matchsticks
  • 1 red capsicum (bell pepper), halved, seeded and thinly sliced
  • 1 large celery stalk, thinly sliced

Preparation

  1. Cook the noodles according to the packet instructions.
  2. Drain well and set aside, reserving ½ cup (125 ml) of the cooking liquid.
  3. Combine the coriander, peanut butter, soy sauce, honey, vinegar, sesame oil, garlic and cayenne pepper in a food processor or blender and process until well combined and smooth.
  4. Transfer to a large bowl.
  5. Whisk the reserved cooking liquid into the peanut mixture.
  6. Add the noodles, carrots, capsicum and celery and toss well to combine.
  7. Cover with plastic wrap and refrigerate for at least 1 hour.
  8. Serve the noodle salad chilled.

Serves 6
Preparation: 15 minutes
Cooking: 10 minutes, plus 1 hour chilling

Tags:

Source: Low Fat No Fat Asian Cooking
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