Recipe for Rainbow Salad

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Yield:

Ingredients:

Amount	Ingredient
2 x	carrots, julienne strips
1/2 x	broccoli, small florets
200 gm	yellow squash
200 gm	snow peas
1 x	red capsicum
200 gm	bean sprouts
2 tsp	chopped ginger
1 x	chilli, (to taste)
	Soft core or lemon grass stem, finely chopped
1 cup	coriander, freshly chopped
1 cup	basil, freshly chopped
1 cup	mint, freshly chopped
3 tbl	kecup manis, (sweet Indonesian soya sauce)
250 gm	egg noodles

Instructions:

Instructions: Cook the noodles in salted boiling water until tender, refresh in cold water and drain.

Toss the noodles in the sesame oil.

Blanch all the vegetables, except the capsicum, for about 30 seconds, then refresh in cold water.

In a large bowl toss the noodles with all the blanched and raw vegetables.

Then add the fresh herbs.

Finally, add the kecup manis and toss well.

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... Rainbow Salad :: Rainbow Salad 1pt ...