Chinese noodle salad

There's no asian soup or stir fry that doesn't scream for noodles. Noodles come in so many shapes, thicknesses, flavours and ingredients you can never get bored. But as summer approaches and the temperature outside is already scorching hot, boiling soup or firing woks is just out of the question.

But if you still fancy a dish full of chinese flavours, get cooking and make yourself this simple and tasty noodle salad.


Chinese noodle salad for four
1 pack of rice noodles
2 chicken breasts, cooked
1 cucumber
2 carrots
some spring onions
fresh coriander & mint
toasted peanuts

Sauce
4 tbsp peanut butter
4 tbsp soy sauce
1-2 tbsp sesame oil
1 tbsp chinese cooking wine or sherry
2 tbsp rice vinegar
1 tbsp brown sugar or honey
2 garlic gloves, finely cut
thumb sized piece of ginger, grated
1 tbsp water

Mix the ingredients for the sauce. It might look chunky at the beginning, so keep stiring until it becomes smooth. Add some water if it looks too thick. Put aside.

Soften the noodles in hot water or cook according to pack instructions. Let cool.

Finely cut the chicken breasts. Slice the cucumber, cut the carrots in thin sticks, chop the spring onions.

Mix noodles with the chopped ingredients and cover with the sauce. Sprinkle with herbs and peanuts.

Gulp.

This recipe makes 0.35kilos/person of pure goodness.