Thursday, October 18, 2007

Cold vegetarian noodles

400 gms dry Chinese noodles
1 small carrot
1 small cucumber
1 small green capsicum
5 cm young ginger
1 red chili

4 tbsp creamy peanut butter
3 tbsp soya sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp vegetable oil
3 tbsp water
2 tsp sugar
1 tbsp honey

VEGETARIAN cooking need not be time-consuming. You can make a tomato cucumber sandwich for instance or toss a salad. Here is a recipe for a quick fix cold vegetarian noodle you can produce in minutes and that even children can make. It’s refreshingly lovely for hot sunny afternoons. I have used peanut butter which is easily available in most kitchens but for even better flavour, you can try using sesame paste. If you like it hot, add some chili flakes to the sauce. — TAN BEE HONG

1. Boil noodles till soft. Soak immediately in ice-cold water with some ice cubes.

2. Separately julienne (shred finely) the cucumber, carrot, capsicum and ginger. Set aside. Slice red chilies.

3. Mix well all the sauce ingredients.

4. Drain noodles and arrange in deep plate with julienned vegetables. Pour sauce over and serve. If desired, sprinkle with ground peanuts or roasted sesame seeds.

Serves four.

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