Elizabeth Chong’s Noodle Salad

Name: Elizabeth Chong’s Noodle Salad
Cuisine: Chinese
Ingredients: shredded spring onions, to garnish; 2 tsp sesame oil; 1 tbsp light soy sauce; 1½ tbsp Chinese white rice vinegar; 1½ tsp chilli bean sauce; 6 spring onions, finely shredded; 175 g/6 oz bean thread (transparent) noodles; 1 tbsp groundnut (peanut) oil; 2 tsp salt; 350 g/12 oz beansprouts

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Ingredients

175 g/6 oz bean thread (transparent) noodles
1 tbsp groundnut (peanut) oil

Asia
China
Pasta
Vegan

Method

Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain well. Using scissors or a knife, cut the noodles into 7.5cm/3in lengths.
Heat a wok or large frying pan and add the oil, salt, beansprouts and spring onions and stir fry for 10 seconds. Add the chilli bean sauce, Chinese white rice vinegar, soy sauce, sesame oil and noodles and cook