Oriental Noodle Salad
Lee Kum Kee

Oriental Noodle Salad

Serves 2
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Ingredients

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

Dressing

2 Tbsp Lee Kum Kee Oriental Sesame Soy Sauce
2 Tbsp honey
2 Tbsp coriander, chopped
1 Tbsp lemon juice

Method

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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Hong Kong Style Stir Fried Squid & Chinese Broccoli By Jeremy Pang Hong Kong Style Stir Fried Squid & Chinese Broccoli By Jeremy Pang
Lemongrass and Sesame Steamed Sea Bass By Jeremy Pang Lemongrass and Sesame Steamed Sea Bass By Jeremy Pang
Mother's Oyster Sauce Noodles By Sandia Chang Mother's Oyster Sauce Noodles By Sandia Chang
Pan Fried Chicken on Crispy Noodles By Ken Hom Pan Fried Chicken on Crispy Noodles By Ken Hom
Peanut Butter Ribs By Ping Coombes Peanut Butter Ribs By Ping Coombes
Pei Pa Tofu By Jeremy Pang Pei Pa Tofu By Jeremy Pang
Plum & Ginger Pork Belly (BBQ) Plum & Ginger Pork Belly (BBQ)
Stir-fried Cucumbers with Hot Spices By Ken Hom Stir-fried Cucumbers with Hot Spices By Ken Hom
Stir-fried Pork with Black Bean Garlic Sauce By Ken Hom Stir-fried Pork with Black Bean Garlic Sauce By Ken Hom
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And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
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