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Recipe: Hokkien noodle salad

MAUREEN STRONACH
Last updated 05:00 15/01/2013

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NEED TO KNOW

Main ingredient Noodles
Type of dish Salad
Course Side dish
Cooking time <30 min
Serves/makes 2 - 4
Special options Vegetarian

This is a great vegan / vegetarian "salad" and very easy to prepare.

I make it frequently and it can be a meal on its own, or is a hearty side dish.

1 pkt Hokkien noodles, cut into pieces before soaking
100g cooked peas
A handful of chopped watercress (or similar leaves)
2 sticks roughly chopped celery, or finely chopped if you prefer if smaller
1 can water chestnuts, drained and chopped into slivers
1 pkt slivered almonds, dry roasted
Juice and rind of one lime. Use two limes if they are not very juicy.
2 teaspoons sesame oil
2 tablespoons light soy sauce
2 tablespoons sugar (or honey is nicer)

1. Soak noodles in boiling water for about 5 minutes. Rinse with hot water and drain well. Add the peas.

2. Combine lime, sesame oil, soy sauce and sugar to make dressing.

3. Just before serving add the almonds, celery, watercress and water chestnuts. This helps them not to lose their crunch.

4. Then add the dressing. Mix well together and serve immediately.


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