Indonesian Noodle and Vegetable Salad

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Indonesian Noodle and Vegetable Salad

 

 

125 g (4 1/2 oz) Chinese rice noodles

2 cups shredded Chinese cabbage

2 cups beansprouts

one 250 g (9 oz) can bamboo shoots, drained

1 small cucumber, sliced

2 carrots, thinly sliced

1 bunch green onions, trimmed and sliced

1 jar satay sauce (see Note)

 

 

1. Prepare noodles according to packet instructions. Drain well.Allow

to cool. Place on a serving plate.

 

2. Combine cabbage, sprouts and shoots. Pile on top of noodles.

 

3. Arrange cucumber, carrot and onions on serving plate with other

ingredients. Serve with warmed satay sauce.

 

 

Serves 4.

 

 

 

NOTE: To prepare your own Satay Sauce:

 

Saute:

 

1 chopped onion,

1 clove crushed garlic and

1 teaspoon grated ginger with

1 teaspoon of oil

 

in a small pan until tender. Stir in

 

1 1/4 cups water,

1/2 cup crunchy peanut butter, juice

1/2 lemon,

4 tsp brown sugar

pinch chilli powder.

 

Bring to the boil, stirring constantly.