Asian Noodle Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 200 g rice noodles (or egg noodles)
• 2 tablespoons dark brown sugar
• 2 tablespoons ketchup
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons hoisin sauce
• 1 1/2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon peanut oil
• 1 tablespoon worcestershire sauce
• 2 teaspoons fish sauce (nam pla)
• 1 teaspoon garlic, finely minced
• 1 teaspoon sesame oil
• 1/2 teaspoon curry powder
• salt and pepper, to taste
• 1 scallion, chopped
• 2 tablespoons cilantro (or parsley, chopped)
• 3/4 cup napa cabbage (finely shredded)
• 1 cup chicken breast (cooked and chopped)
• 1 cup shrimp (cooked and chopped)

Recipe

• 1 bring a large pot of water to the boil, remove from heat and add the rice sticks or egg noodles; cover and allow to sit (15 minutes for the rice noodles, 10 minutes for the egg noodles).
• 2 drain and rinse under cold water; drain well again, then place in a large bowl.
• 3 mix the dressing ingredients together in small bowl; pour over the cold noodles and mix well.
• 4 add your desired garnishes and mix well.
• 5 cover and chill at least 30 minutes to blend flavors.
• 6 keeps well in the refrigerator up to a day before serving.