Carrot and Hokkien Noodle Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I came up with this after combining (and altering slightly) two recipes from The Spirit House Restaurant Cookbook. I served this with my Asian Style Oven Baked Duck Legs for my co-host Jewelies birthday. I added two tablespoons of RiffRaffs Hot Pepper Garlic Jelly to the salad too. You could cool the noodles but we used them still hot and it worked just fine. Ingredients:
4 cups grated carrots, finely grated |
3 green onions, sliced finely |
6 double kaffir lime leaves, finely sliced |
1 cup mint leaf |
1 cup coriander leaves |
400 g hokkien noodles, rinsed, then soaked in boiling water 3 minutes, drained |
1 tablespoon chile pepper jam or 1 tablespoon thai sweet chili sauce |
2 tablespoons lime juice |
1 tablespoon fish sauce |
2 tablespoons palm sugar |
1/4 cup chicken stock |
Directions:
1. Combine dressing ingredients, set aside.
2. Combine salad ingredient, pour dressing over and toss well to combine.
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