Name: Combination sesame noodle salad
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 200 gram uncooked medium king prawns; 2 1/2 tablespoon sesame seeds, toasted; 2 tablespoon water; 1 tablespoon smooth peanut butter; 1 teaspoon brown malt vinegar; 1 tablespoon japanese soy sauce; 2 teaspoon chilli sauce; 2 teaspoon sesame oil; 125 gram dried egg noodles; 1 lebanese cucumber, seeded, cut into matchsticks; 1/2 small red capsicum, cut into matchsticks; 2 green onions, thinly sliced; 1 tablespoon peanut oil; 150 gram chicken thigh fillets, thinly sliced

Ingredients

200 gram uncooked medium king prawns

2 1/2 tablespoon sesame seeds, toasted

2 tablespoon water

1 tablespoon smooth peanut butter

1 teaspoon brown malt vinegar

1 tablespoon japanese soy sauce

2 teaspoon chilli sauce

2 teaspoon sesame oil

125 gram dried egg noodles

1 lebanese cucumber, seeded, cut into matchsticks

1/2 small red capsicum, cut into matchsticks

2 green onions, thinly sliced

1 tablespoon peanut oil

150 gram chicken thigh fillets, thinly sliced

Method

1.Shell and devein prawns.

2.Blend or crush 2 tablespoons of the seeds to a coarse powder; transfer to small bowl. Stir in the water, peanut butter, vinegar, sauces and sesame oil.

3.In a medium saucepan of boiling water, cook noodles until tender; drain. Rinse under cold water; drain. Combine noodles, cucumber, capsicum, onion and sesame seed mixture in medium bowl; season to taste.

4.Meanwhile, heat half the peanut oil in wok; stir-fry chicken, in batches, until cooked. Remove from wok.

5.Heat remaining oil in wok; stir-fry prawns until changed in colour. Stir chicken and prawns through noodle mixture; sprinkle with remaining seeds.

Women's Weekly Food