Thai Noodle Salad with Egg Noodles
200 gms egg noodles
1 chicken breast grilled and cut into strips
2 tbsp spring onion chopped
½ cup carrot strips
¼ cup red capsicum strips
¼ cup green capsicum strips
3 garlic cloves minced
1 tsp ginger minced
3 tbsp honey
3 tbsp peanut butter
4 tbsp soya sauce
2 tbsp rice vinegar
1 tbsp chili sauce
3 tbsp sesame oil
Toasted sesame seeds and large red chilies to garnish
Boil noodles in water till soft. Don’t overcook it.
Drain in a colander and hold over running tap water to cool it.
Transfer to a large bowl. Add all the vegetables.
In a small bowl, mix honey, peanut butter, soya sauce, vinegar, chili sauce.
Heat oil and add ginger, garlic and spring onions. Saute for 2 minutes.
Add the honey mixture and whisk over low fire. Simmer for 1 minute.
Take off fire and let it cool.
Add to the noodles and vegetables and mix well.
Transfer to a serving bowl and sprinkle sesame seeds and chili slices on top.
Serve warm or cold.