Thai Noodle Salad

Ingredients

1 1/2 package noodles (about 225 gm) 3-4 blades of lemongrass

1 tablespoon sesame oil

1 cucumber de-seeded and cut in thin strips

2 small carrots, julienned and microwaved for about a minute

½ of a red bell pepper or capsicum, julienned

julienned 6 spring onions, green part only

2 tablespoons roasted peanuts 1 teaspoon sesame seeds

SALAD DRESSING

1 tablespoon sesame oil

1 teaspoon ginger, grated or minced

1 teaspoon garlic, grated or minced

2 tablespoons peanut butter, microwaved for about 10 seconds

2 teaspoons soy sauce

2 teaspoons vinegar

2 tablespoons chilli-garlic sauce

Directions

To make the dressing, heat the sesame oil in a small saucepan.
Add the ginger and garlic and take the pan off the heat.
Whisk in all the remaining ingredients for the dressing and set aside.
Cook the noodles in a pot of boiling water with lemongrass blades, as per the package directions, and drain well.
Toss with 1 tablespoon sesame oil and then transfer them to a large salad or mixing bowl.
Stir half the dressing into the hot noodles.
Now toss in all the veggies except the cucumbers. Allow the noodles to cool to room temperature and then cover and refrigerate. Also refrigerate the cucumbers and leftover sauce.
Just before serving, toss the salad with the remaining sauce and the sliced cucumbers.
Garnish with the roasted peanuts and sesame seeds and serve cold.

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