| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
4qr |
1 |
servings |
INGREDIENTS
| 1 |
|
250 gram pkt. fine egg noodles |
| 6 |
|
Green onions; finely chopped |
| 1/2 |
c |
Unsalted roasted peanuts; finely chopped |
| 1 |
sm |
Can water chestnuts; drained and sliced |
| 1 |
tb |
Ginger Kitchen salad slices |
| 1 |
tb |
Canola oil |
| 500 |
g |
Peeled; green prawns |
| 1/3 |
c |
Finely chopped coriander |
| 3 |
tb |
Canola oil |
| 2 |
tb |
Malt vinegar |
| 1 |
tb |
Low-salt vinegar |
| 1 |
ts |
Freshly grated ginger |
| 1 |
|
Clove garlic; crushed |
INSTRUCTIONS
DRESSING
1. Dressing: Combine all ingredients in a screw-top jar and shake well.
2. Cook noodles until al dente, drain and place in salad bowl. Pour over
half the dressing while the noodles are still warm and leave aside to cool.
3. Add the green onions, peanuts, water chestnuts and ginger slices to
noodles and mix through.
4. Heat oil in wok and add prawns. Stir fry until they change colour. Add
prawns to noodles and stir through. Garnish with coriander.
Converted by MC_Buster.
Per serving: 515 Calories (kcal); 55g Total Fat; (92% calories from fat);
2g Protein; 8g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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