EGG NOODLES SALAD WITH TANGY PEANUT SAUCE

Serves 2
1. Mix the dressing together and set aside.
2. Toss all the salad ingredients together, add the dressing and toss well then serve or keep in the fridge for up to 4 hours.

Ingredients:

Main ingredients:
200g cooked egg noodles
½ cucumber, cut into julienne stripes
1 large carrot, cut into julienne stripes
50g canned water chestnuts, sliced
Dressing:
2 tbsps Lee Kum Kee Premium Oyster Sauce (or Vegetarian Stir-Fry Sauce)
1 tbsp Lee Kum Kee Double Deluxe Soy Sauce (or Premium Light Soy Sauce)
2 tbsps Lee Kum Kee Peanut Flavoured Sauce
1 tsp Lee Kum Kee Minced Garlic

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