This was one of our most popular salads in the café and I am always asked by the family to bring it when we have a BBQ.  The problem is I have lost the original recipe!  We use to make it in such large quantities we would make a huge amount of the dressing and keep it in a airtight jar in the fridge to throw a salad together at any time.  Here is a close approximation of the original recipe.  While it may not be exactly the same, it went down well on the weekend

1 pkt egg noodles (I think these are 250-300g packs or 4-5 bundles of noodles)
3 stalks of celery
1 red capsicum
3 spring onions
Fresh coriander

1/3 cup tomato sauce
1/3 cup sweet chilli sauce
1/3 cup soy sauce
1/3 cup peanut oil
2 cm piece of root ginger
3 cloves garlic
3 Tblspns brown sugar
1 Tblspn fish sauce

In a large pot of boiling water cook the noddles.  When just cooked, take of the heat and drain and cool down as quickly as possible by running cold water through them.  This will also help to stop the noddles clumping together.  When cool get a pair of scissors and chop the noddles in to more manageable lengths.

Cut the celery, spring onion and capsicum in to small cubes and add to the noddles.

To make the dressing put all the ingredients into a bowl and whisk together.  Pour over the noddles and mix through thoroughly.  Finally garnish with some fresh coriander.

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