A recipe from the Good Food collection.
900 g (2 lb) hokkien (egg) noodles
6 spring onions (scallions), sliced diagonally
1 large red capsicum (pepper), thinly sliced
200 g (7 oz/2 cups) snow peas (mangetouts), sliced
1 carrot, thinly sliced diagonally
3 very large handfuls mint, chopped
3 very large handfuls coriander (cilantro), chopped
100 g (3½ oz) roasted cashew nuts
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Sesame Dressing
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2 teaspoons sesame oil
1 tablespoon peanut oil
2 tablespoons lime juice
2 tablespoons kecap manis (see Note)
3 tablespoons sweet chilli sauce
1. Gently separate the noodles and place in a large bowl, cover with boiling water and leave for 2 minutes. Rinse and drain.
2. Put the noodles in a large bowl and add the spring onion, capsicum, snow peas, carrot, mint and coriander. Toss together well.
3. To make the dressing, whisk together the oils, lime juice, kecap manis and sweet chilli sauce. Pour the dressing over the salad and toss again. Sprinkle the cashew nuts over the top and serve immediately.
Note: If kecap manis is unavailable, use soy sauce sweetened with a little soft brown sugar.
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