Summer Noodle Salad

Summer Noodle Salad

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To serve – 4

Crisp and spicy – perfect for a week-end brunch

Ingredients

175g/ 6 oz egg noodles 1 tsp sesame oil 2 tbsp crunchy peanut butter 2 tbsp light soy sauce 2 tsp caster sugar Pinch of chilli powder 450g/ 1 lb tomatoes, thinly sliced 115g/4 oz spring onions, finely chopped 115g/4 oz bean sprouts 115g/4 oz grated carrot 50g/2 oz stoned dates, finely chopped

Recipe

  1. Cook the noodles in a pan of boiling water for 4-5 minutes. Drain well and rinse in cold water.
  2. Leave in cold water until required
  3. Mix together the oil, peanut butter, soy sauce, sugar and chilli powder. Drain noodles well, place in a large bowl and mix in the peanut sauce. Arrange the tomato slices on a serving plate.
  4. Using two forks, toss the spring onions, bean sprouts, grated carrot and dates into the noodles and mix well.
  5. Pile on top of the sliced tomato and serve.


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