You can make this noodle dish at least 5 hours in advance and it can be eaten warm or cold – making it an ideal dish for any festive occasion. Apart from the vegetables mentioned, you can also serve with blanched pea sprouts or julienned carrot.
𝗣𝗘𝗔𝗡𝗨𝗧 𝗦𝗔𝗨𝗖𝗘 𝗡𝗢𝗢𝗗𝗟𝗘
100 g smooth peanut butter
15 ml canola oil
5 ml Chinese sesame oil
100 ml water
30 ml soy sauce
40 ml apple cider vinegar
50 ml lemon or lime juice
20 g caster sugar
Salt and pepper to taste
250 g dried egg noodles
300 g cooked prawns, peeled and deveined, leaving tails intact
100 g red capsicum, seeded, thinly sliced
100 g cucumber, seeded and cut into strips or julienned
To make Peanut Sauce, whisk the peanut butter, canola oil, sesame oil, water, soy sauce, vinegar, lemon juice, sugar, salt and pepper in a bowl until well combined and smooth.
Cook the noodles in a large saucepan of boiling water for 3 minutes or until tender.
Drain and place cooked noodles in a mixing bowl.
Add prepared peanut sauce and well so that noodles are coated with the sauce.
Add the prawns, capsicum and cucumber and toss to combine.
Transfer to a platter and serve warm or cold.
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