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| Main Ingredients | Noodles, Tamarind Pulp |
| Cuisine | Indo-Chinese |
| Course | Salads |
| Prep Time | 11-15 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 200 grams noodles, boiled
- 2 medium carrots, peeled and boiled
- 2 medium cucumbers, peeled
- 1 medium onion
- 1 fresh red chillies
- 2 teaspoons peanut butter
- 2 teaspoons tamarind pulp
- 1 lemon
- 2 teaspoons brown sugar
- 1/2 cup bean sprouts
- A few fresh basil leaves
Method
- Cut carrots into thin long slices. Halve cucumber and cut into thin long slices. Slice onion. Diagonally slice fresh red chilli.
- For dressing put peanut butter, tamarind pulp, juice of 1 lemon, 2 tbsps water in a blender jar and blend.Add brown sugar and blend again.
- Place noodles in a bowl, add bean sprouts and the dressing and mix well.Add onion, cucumber, carrot, fresh red chillies and torn basil leaves and mix lightly. Transfer into a serving bowl and serve.
Nutrition Info
| Calories | 1117 |
| Carbohydrates | 222.4 |
| Protein | 40.1 |
| Fat | 7.7 |
| Other Fiber | Niacin- 7.2mg |
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