Oriental Noodle Salad
Lee Kum Kee

Oriental Noodle Salad

Serves 2
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150g cooked egg noodles
100g carrot, julienned
75g sugar snap peas, sliced
40g roasted cashews
2 Pak Choi, sliced lengthways
1L Water


2 Tbsp honey
2 Tbsp coriander, chopped
1 Tbsp lemon juice


1 Bring water to boil, blanch pak choi, sugar snap, carrot and noodle for 2 minutes.
2 Drain all the ingredients then add in a large salad bowl.
3 Mix well with dressing and garnish with the cashews.
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