SUMMER EGG NOODLE SALAD

Serves 2
1. Mix dressing ingredients together and set aside.
2. Mix all remaining ingredients together in dressing, then serve. Or keep in fridge and serve within 4 hours.

Ingredients:

Ingredients:
200g fresh egg noodles
½ cucumber, cut into ne julienne strips
1 large carrot, peel and cut into ne julienne strips
50g canned water chestnuts, sliced
Dressing:
2 tbsp Lee Kum Kee Oriental Sesame Dressing

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