Serves 6-8



1 package (450g) of fresh chinese egg noodles (I used Shanghai style)

1 each orange/red/yellow pepper, julienned

1/2 a bunch of green onions, chopped

4 medium carrots, julienned

2 cups of snow peas, julienned

1/2 cup dry roasted peanuts, chopped

1/2 cup chopped cilantro

grilled chicken or prawns if desired



1/2 cup soy sauce

1 tbsp vegetable oil

3 tbsp rice wine vinegar

2 tbsp sesame oil

2 tbsp liquid honey

1 tbsp sambal olek

1 tbsp Thai sweet chili sauce

1 tbsp finely minced ginger

2 (or more) garlic cloves, minced



1. Cook noodles for 3 minutes in boiling water, drain and refrigerate. May toss with a small amount of sesame oil to prevent sticking.

2. Combine all dressing ingredients in a bowl.

3. Toss noodles, veggies, and dressing together in a bowl.

4. Serve with grilled chicken or prawns on top for a complete meal.