Carrot And Hokkien Noodle Salad
I came up with this after combining (and altering slightly) two recipes from the spirit house restaurant cookbook. I served this with my recipe #201147 for my co-host jewelies birthday. I added two tablespoons of riffraffs recipe #95632 to the salad too. You could cool the noodles but we used them still hot and it worked just fine.
Steps
Combine dressing ingredients , set aside.
Combine salad ingredient , pour dressing over and toss well to combine.
Ingredients
carrots, green onions, kaffir lime leaves, mint leaf, coriander leaves, hokkien noodles, chile pepper jam, lime juice, fish sauce, palm sugar, chicken stock