2 chicken Marylands
4 cups chicken stock
2 cups bean shoots
100g (3.5 oz) pea shoots, trimmed
4 bundles (330g / 11 3/4 oz) dried shandong ramen noodles*
1 large Lebanese cucumber, trimmed, cut into matchsticks (try to remove most of the seeds)
3-4 spring onions (scallions), trimmed, cut into matchsticks
1 bunch radishes, trimmed, finely sliced
large handful of fresh coriander (cilantro) leaves
1/3 cup roasted peanuts, coarsely chopped
1/3 cup toasted sesame seeds
chilli oil, to serve (optional)
Dressing:
2 cloves garlic, coarsely chopped
1/3 cup Chinese sesame paste*
2 tbsp smooth peanut butter
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp rice vinegar
2½ tsp caster (superfine) sugar
2½–3 tbsp hot water
Amazing and close to the one my favorite restaurant makes
I have searched for so long for a cold noodle recipe that didn’t have fish sauce in it (because of vegan friends) and this is absolutely perfect (as long as they don’t add the chicken). Thank you!
Best Salad Dressing!
This is the only salad dressing I use on my daily tuna salad lunch. It has all the flavours which makes me quietly excited about my salad, even tho I eat it every day. Complex flavours, easy to use, just pour it on and your meal deliciousness is guaranteed. Thnx Marion