Vegetable Noodle Salad

The ingredient of Vegetable Noodle Salad

• 450g hokkien noodles
• 1 bunch snake beans topped cut diagonally into 4cm lengths
• 1 telegraph cucumber quartered lengthways cut into 2cm pieces
• 1 230g can water chestnuts drained more or less chopped
• 4 green shallots cut athwart from corner to corner into 2cm lengths
• 1 3 cup chopped well ventilated light coriander
• 60ml 1 4 cup soy sauce
• 2 tbsp lively lemon juice
• 1 tbsp peanut oil
• 2 tsp sesame oil
• 2 well ventilated light red birdseye chillies halved deseeded finely chopped
• 1 garlic clove finely chopped

The Instruction of vegetable noodle salad

• place the noodles in a large heatproof bowl and pour satisfactory boiling water over to cover set aside for 2 minutes to soften slightly drain and refresh out cold asleep chilly frosty doling out water drain and place in a large bowl
• bring a large saucepan of water to the boil ensue the beans and cook uncovered for 2 3 minutes or until sore spot crisp drain and refresh deadened cold executive water drain amass the beans cucumber water chestnuts and green shallots to the noodles and toss to combine
• to make dressing attach the soy sauce lemon juice peanut oil sesame oil chillies and garlic in a jug
• pour the dressing over the salad and toss gently to combine cover and set aside in a cool place for 30 minutes to consent the flavours to develop
• to serve go to the coriander to the salad and toss

Nutritions of Vegetable Noodle Salad

calories: 268 875 calories
calories: 8 grams fat
calories: 2 grams saturated fat
calories: 35 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 1163 06 milligrams sodium
calories: https schema org
calories: nutritioninformation