- 9 ounces [255 g] fine egg noodles
- 2 tablespoons [30 mL] peanut oil
- 4 green onions, sliced
- 2 cloves garlic, crushed
- 1 hot red pepper, membranes removed and seeded, sliced
- 1 sweet red pepper, membranes removed and seeded, sliced
- 1 sweet green pepper, membranes removed and seeded, sliced
- 1 well-ripe mango, sliced
- 1/4 cup [60 mL] chopped salted peanuts, to serve
Peanut Butter Coconut Salad Dressing
- 4 tablespoons [60 mL] peanut butter
- 1/3 cup [80 mL] coconut milk
- 1 tablespoon [15 mL] tomato paste
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- Transfer egg noodles into a large bowl.
- Pour in enough boiling water to completely cover noodles; leave noodles to soak for 10 minutes.
- Meanwhile, into a large preheated wok or frypan, heat peanut oil until hot.
- Stir-fry together green onions slices, crushed garlic, hot and sweet red pepper slices and sweet green pepper slices into hot oil for 2 to 3 minutes.
- Well drain done egg noodles into a sieve.
- Mix drained egg noodles and mango slices into hot stir-fried vegetables.
- Reheat mixture until really hot, for approximately 2 minutes.
- Evenly arrange hot salad into warm deep large individual bowls.
- Well mix together all peanut butter coconut salad dressing ingredients.
- Evenly spoon mixture over salad, into each individual bowl.
- Evenly sprinkle each serving with chopped salted peanuts, and serve.
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