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.