Noodle Salad

This vibrant noodle salad features tender boiled noodles tossed with crunchy bean sprouts, crisp cucumber, and sweet, boiled carrots. This recipe is from FoodFood TV channel.

By Sanjeev Kapoor 06 Mar 2017 in Recipes Veg

New Update

Main Ingredients	Noodles, Tamarind Pulp
Cuisine	Indo-Chinese
Course	Salads
Prep Time	11-15 minutes
Cook time	0-5 minutes
Serve	4
Taste	Tangy
Level of Cooking	Easy
Others	Veg

Ingredients

200 grams noodles, boiled
2 medium carrots, peeled and boiled
2 medium cucumbers, peeled
1 medium onion
1 fresh red chillies
2 teaspoons peanut butter
2 teaspoons tamarind pulp
1 lemon
2 teaspoons brown sugar
1/2 cup bean sprouts
A few fresh basil leaves

Method

Cut carrots into thin long slices. Halve cucumber and cut into thin long slices. Slice onion. Diagonally slice fresh red chilli.
For dressing put peanut butter, tamarind pulp, juice of 1 lemon, 2 tbsps water in a blender jar and blend.Add brown sugar and blend again.
Place noodles in a bowl, add bean sprouts and the dressing and mix well.Add onion, cucumber, carrot, fresh red chillies and torn basil leaves and mix lightly. Transfer into a serving bowl and serve.

Nutrition Info

Calories	1117
Carbohydrates	222.4
Protein	40.1
Fat	7.7
Other Fiber	Niacin- 7.2mg

#Bean sprouts #Fresh basil leaves #Fresh red chillies #Lemon #Noodles #Onion #Peanut butter #Tamarind pulp #Brown sugar