Vegetable, Egg, and Noodle Salad Recipes

Ingredients :

1/2 cup raw peanuts

4 eggs, hard-boiled and quartered

2 cup bean sprouts

1 cup snow peas

1/4 lb Chinese egg noodles or linguine

1 tbsp tamarind paste

1/2 tsp salt

1 tbsp brown sugar

1 tbsp fresh lime juice

2 garlic cloves, sliced

2 small red chilies, seeded and sliced

1/2 cup seeded cucumber, cubed

1 cup shredded Chinese or Napa cabbage

1 cup cooked boiling potatoes, cubed

2 tbsp lightly chopped fresh cilantro

Method :

Roast the raw peanuts for 10 minutes, in a moderately hot oven. Cool and rub off the skins. Meanwhile, hard-boil and quarter the eggs, refrigerate. Blanch the bean sprouts and snow peas in boiling water for 1 minute. Drain and refrigerate. Cook he Chinese noodles or linguine until tender but still fairly firm. Drain and set aside. Soak the tamarind paste in a quarter-cup of water water for 10 minutes, strain, and discard solids. Chop peanuts coarsely. In a food processor, make a paste with the tamarind liquid, salt, sugar, lime juice, garlic and chilies. Toss all the vegetables and noodles with the paste. Garnish with the eggs and cilantro and serve at room temperature.

Serves 6-8

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