Sauce:
1/4 cup (50 ml.) peanut butter or sesame paste
1 tsp (5 ml.) Asian chili paste or to taste
1 tbsp (15 ml.) sesame oil
1 tbsp (15 ml.) lime juice
1 tsp (5 ml.) granulated sugar
2 tbsp (25 ml.) soy sauce
1/2 cup (125 ml.) chicken stock
2 cloves garlic, finely chopped
Salad:
12 oz. (375 g) thin fresh egg noodles
1 tbsp (15 ml.) vegetable oil
1 tbsp (15 ml.) sesame oil
4 oz. (125 g) beansprouts
1/2 seedless cucumber, cut into thin strips
1 red pepper, thinly sliced
6 green onions, slivered
Garnish:
1 leaf lettuce
2 tbsp (25 ml.) chopped fresh mint
2 tbsp (25 ml.) chopped fresh basil
1/4 cup (50 ml.) chopped blanched peanuts
1. In a small bowl, mix the sauce ingridients together. Reserve.
2. Bring a large pot of salted water to a boil. Add the noodles, return
to a boil and cook until tender (about 1 minute). Drain, rinse with cold
water, and place in bowl. Stir in vegetable oil and sesame oil. Add bean-
sprouts, cucumber, carrots, red pepper and green onions. Toss with half the
sauce.
3. Line a platter with lettuce and pile noodles on top. Garnish with mint,
basil and peanuts. Serve remaining sauce seperately.
