I love this noodle salad as a picnic lunch. It's easy to make and transport - you just have to remember the chopsticks!
I am writing this on a beautiful sunny 24th September, after a fabulous afternoon in Richmond Park, Surrey.
Actually it's dark now but it was a beautiful day. Our wedding anniversary actually.
My husband and I drove up to Richmond Park with a blanket and a small cool bag, containing our picnic lunch:-
A container each of this noodle salad, as well as some lovely little spicy sausages and a few cherry tomatoes. We washed it down with a can of Coke each (driving!)and followed it with a box of Turkish Delight (well, there are a few pieces left!)
I made the salad last night. It keeps well in the fridge for at least 24 hours.
This is enough for two as a substantial salad:
350 grams (12 oz) prepared egg noodles
a few handfuls of beensprouts
a handful of mange tout peas, cut into thirds (I use scissors)
4 salad onions, chopped including the green part
a handful of tiny broccoli florets
a green de-seeded chilli, chopped small, (or use red or jalepeno)
a large handful of fresh coriander (cilantro)
a couple of tablespoons of sesame seeds or some crushed peanuts
Feel free to change around these ingredients according to your taste and what you have available.
Mix in a large bowl and then pour over this dressing:
a teaspoon of salt
a crushed clove of garlic
4 teaspoons of sesame oil (or use olive if you haven't got any)
2 teaspoons of soy sauce
a tablespoon of sweet chilli sauce (not hot)
a tablespoon of lime juice
a heaped tablespoon of peanut butter
Shake or whisk all the dressing ingredients together and pour over the noddle mixture.
Mix together well using your hands and then put in container(s) in the fridge until ready to take on your picnic.
