- 400 GRAM NOODLES
- 100 GRAM PEAS, cooked
- 100 GRAM CARROT, cut in strips
- 1/2 CUCUMBER, cut in strips
- 100 GRAM DRIED MUSHROOMS, soaked and cut
- 2 TOMATOES, cut in thin wedges
- PIECE OF GINGERROOT, grated
- 4 TBSP HOISIN SAUCE
- 2 TBSP RICE VINEGAR
- 50 GRAM CASHEW NUTS
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1 BANANA BUD, finely sliced
-
50 GRAM DRIED PRAWNS
-
1 CUP GRATED COCONUT
-
4 GREEN CHILLIES, chopped
-
1 ONION, chopped
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4 TBSP LEMON JUICE
-
1 TSP TURMERIC
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Cook the noodles according to
instructions and rinse them with cold water. Mix the noodles with the
vegetables and the cashew nuts, keep some behind for decoration. Mix the
hoisin sauce with the rice vinegar and the ginger and pepper and salt to
taste, pour this over the salad. If you like spicy, add a green or red chilli.
Decorate with cashew nuts.
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Blanch the banana bud slices for 1 minute, drain and cool. Mix all ingredients
well and toss before serving.
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