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Categories:
egg noodles salt oil cucumber carrot arugula apple crisp onion handful peanuts sesame paste peanut paste Smooth sesame seeds roasted caster sugar rice vinegar salt Szechuan pepper chilli flakes sesame oil chicken bouillon ginger garlic spring onion water
Viewed: 36 - Published at: 9 years agoIngredients
- 5 1/4 ounces spaghetti or egg noodles
- 1 teaspoon salt
- 1 tablespoon oil Cooked
- 3/4 cup cucumber
- 3/4 cup carrot
- 2 1/2 cups arugula
- 1/2 apple Crisp
- 1 stalk spring onion
- 1 handful peanuts
- 1 1/4 tablespoons sesame paste
- 1 7/8 tablespoons peanut paste Smooth
- 2 1/4 tablespoons sesame seeds roasted
- 1 7/8 tablespoons sauce Maggi
- 2 tablespoons caster sugar
- 2/3 tablespoon rice vinegar
- 13/16 teaspoon salt
- 3/4 tablespoon szechuan pepper ground
- 5/8 cup chilli flakes in oil
- 1 1/2 tablespoons sesame oil
- 1 teaspoon chicken bouillon
- 1 2/3 tablespoons minced ginger
- 1 1/8 tablespoons garlic paste
- 7/8 ounce hot bean paste
- 1 tablespoon spring onion chopped
- 3 tablespoons water cool
Method
- Add enough water to fill 3/4 of a pot and bring to a rapid boil. Add in salt. Put in the noddles and cook until al dente, about 7 minutes. Rinse under the running cold water quickly and drain. Put the noodles and cooked oil in a large mixing bowl and toss until the noodles are well coated. Combine all the ingredients for the dressing in a bowl.
- Thinly shred the cucumber, carrot, apple and spring onion. Rinse the arugula, drain and pat them dry. Crush the peanuts lightly. Spoon the dressing over and toss to mix. To serve, arrange the shredded vegetables over the noodles and garnish with crushed peanuts.
