500g thick egg noodles
Greens - spinach, mesclun, lettuce, watercress, whatever.
Mixed fresh vegetables – Mushrooms, aubergines, asparagus, beans, snow peas, broccoli, capsicum, spling onions, carrots, etc (sliced)
Asian Style Dressing
¼ cup sweet chilli sauce
1/3 cup soy sauce
¼ cup balsalmic vinegar
1½ T sugar
1½ T sesame oil – or just use more olive oil, but it does have its own distinct flavour
1/3 cup olive oil
To Garnish
¼ cup sesame seeds – toasted in an ungreased pan on a medium-low heat
¼ cup firmly packed fresh green herbs - coriander, parsley, basil, whatever you have
Boil noodles until just tender, then rinse under cold water and drain.
Steam or sauté any vegetables that need it until just tender (snow peas, broccoli, mushrooms), rinse under cold water and drain. Leave other veges raw, as you so desire.
Combine dressing ingredients in a screw top jar and shake, or stir vigorously in a cup or bowl.
Arrange a green base on serving plates of spinach, watercress or whatever.
Combine all other salad and dressing ingredients + sesame seeds + mix well, then pile on top of spinach.
Garnish with fresh herbs.
