Hokkien Noodle Salad
450g Hokkien noodles
200g broccoli florets
4 shallots, thinly sliced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
1 carrot, sliced on diagonal
100g fresh baby corn, halved lengthways
100g snow peas, sliced
3 T chopped fresh coriander leaves
1 t sesame oil
¼ C sweet chilli sauce
¼ C light soy sauce
2 T lime juic
200g broccoli florets
4 shallots, thinly sliced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
1 carrot, sliced on diagonal
100g fresh baby corn, halved lengthways
100g snow peas, sliced
3 T chopped fresh coriander leaves
1 t sesame oil
¼ C sweet chilli sauce
¼ C light soy sauce
2 T lime juic
Gently separate noodles, place in heatproof bowl and cover with boiling water 2 mins, rinse under cold water and drain. Steam broccoli until bright green and tender, rinse under cold water, drain. Place noodles, vegetables, coriander in large bowl, mix well. Combine sauces and pour over salad, toss to coat.