Oriental Noodle Salad

This noodle salad is the perfect alternative to soups during the hot and humid last few weeks of summer – and this dish is made even easier with Lee Kum Kee’s soy sauces.

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Serves
2
Total Time
5 Minutes
Ingredients
2 pak choi, sliced lengthways
75g of sugar snap peas, sliced
150g of cooked egg noodles
100g of carrot, julienned
40g of roasted cashews
1l of water
For the dressing
2 tbsp of Lee Kum Kee Oriental Sesame Dressing
1 tbsp of lemon juice
2 tbsp of honey
2 tbsp of coriander, chopped
Method
Step 1
Bring the water to a boil and blanch the pak choi, sugar snaps, carrot and noodles for 2 minutes.
Step 2
Drain all the ingredients then add everything into a large salad bowl.
Step 3
Mix well with the dressing and garnish with the cashews.

Recipe courtesy of Lee Kum Kee

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