Pasta, Stir Fry & Side Dishes

Thai Egg and Noodle Salad

Ingredients:
4 ½ ounces (125 g) thin rice stick noodles (about ½ package), cooked, drained and cooled
¼ tsp (1 mL) salt
1 pkg - 200 g/7 oz. snow peas, trimmed and cut julienne
1 ½ cups (375mL) fresh bean sprouts
3 green onions, sliced diagonally
½   small English cucumber, thinly sliced
2 small carrots, julienned
1 small red pepper, julienned
6 eggs, hard-cooked, quartered lengthwise
Peanut dressing (see recipe below)
½ cup (125 mL) peanuts
2 tbsp (30 mL) fresh mint, chopped
1 tbsp (15 mL) sesame seeds, toasted

Instructions:
In an extra-large salad bowl, toss noodles and vegetables; transfer to large serving platter. Arrange eggs over noodle mixture. Drizzle peanut dressing and scatter with peanuts, mint and sesame seeds.

Makes 8 servings.

Nutrients per serving:
Calories 161.0
Carbohydrate 12.7 g
Protein 8.8 g
Fat 9.2 g
Sodium 122.7 mg
Fibre 2.6 g

Peanut Dressing
½ cup (125 mL) smooth peanut butter
¼ cup (50 mL) canola oil
¼ cup (50 mL) warm water
3 tbsp (50 mL) lime juice
2 tbsp (30 mL) sambal oelek (ground fresh chili paste)
2 tsp (10 ml) sugar
2 tsp (10 mL) fish sauce
1 garlic clove minced
2 tsp (10 mL) gingerroot, finely grated

In a medium bowl, whisk all 9 ingredients until smooth. Yield about 1 cup.

Nutrients per serving:
Calories 75.5
Carbohydrate 2.6 g
Protein 2.1 g
Fat 6.8 g
Sodium 92.5 mg
Fibre 0.5 g