Thai Noodle Salad:

Serves 4

Ingredients:

Dressing:
2 tbsp fresh ginger, grated
2 tbsp salt-reduced soy sauce
2 tbsp sesame oil
1/3 cup red wine vinegar
1 tbsp sweet chilli sauce
2 cloves garlic, crushed
1/3 cup kecap manis (Indonesian soy sauce)

17 oz cooked large prawns, peeled and de-veined
8.5 oz dried instant egg noodles
5 green onions, sliced diagonally
2 tbsp fresh cilantro, chopped
1 red bell pepper, diced
3.5 oz snow peas, sliced

Instructions:
Dressing:
In a large serving bowl, add all the ingredients for the dressing and whisk together.

Cook egg noodles according to package instructions, drain, and set aside to cool.

Cut each prawn lengthwise with a sharp knife. Add the noodles and prawns to the dressing. Toss thoroughly, but gently.

Best eaten at room temperature.

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, food, Foodist Networks, Global Fusion Americana, Recipes