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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.

New Update
Main IngredientsNoodles, Tamarind Pulp
CuisineIndo-Chinese
CourseSalads
Prep Time11-15 minutes
Cook time0-5 minutes
Serve4
TasteTangy
Level of CookingEasy
OthersVeg

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

  1. Cut carrots into thin long slices. Halve cucumber and cut into thin long slices. Slice onion. Diagonally slice fresh red chilli.
  2. 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.
  3. 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

Calories1117
Carbohydrates222.4
Protein40.1
Fat7.7
Other FiberNiacin- 7.2mg
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