Ingredients
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2 bunches asparagus, trimmed, cut diagonally into 3cm lengths
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2 cups shredded Chinese cabbage (wombok)
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3 green onions, thinly sliced
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1 medium carrot, peeled, cut into short ribbons (see tip)
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1 cup beansprouts, trimmed
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100g packet Changs fried noodles
Satay dressing
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1/4 cup firmly packed crunchy peanut butter
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2 tablespoons soy sauce
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1 tablespoon brown sugar
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2 garlic cloves, crushed
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1 teaspoon sesame oil
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1 tablespoon peanut oil
Method
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1Make Satay dressing: Combine peanut butter, soy sauce, sugar, garlic, sesame oil and peanut oil in a microwave-safe jug. Microwave on high (100%) for 1 minute. Stir until smooth. Set aside to cool.
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2Place asparagus in a microwave-safe bowl. Add 2 teaspoons cold water. Cover with plastic wrap. Microwave on high (100%) for 1 minute. Drain. Rinse under cold water.
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3Place asparagus, cabbage, onion, carrot, beansprouts and noodles in a large bowl. Add dressing. Toss to combine. Serve.
Source: taste.com.au
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