Thai noodle salad

Ingredients

1 pkt egg noodles

5 red peppers (julienne)

8 heads bok choi (trimmed & quartered)

5 large carrots (julienne)

5 red onions (fine sliced)

1 bunch mint (chiffonade)

1 bunch coriander (chopped with stalks)

½ bunch Thai basil (chiffonade)

200 ml vegetable oil

200 ml sesame oil

Method

1.      Blanch off the noodles, refresh & drain.

2.      Wok-fry the vegetables separately in a mixture of the oils before drain off the excess oils.

3.      Combine the noodles with the vegetables add the herbs & season.

4.      Serve at room temperature.