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Spicy Curry Noodle Salad
Yield/
Servings: 20
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AMOY MIKI Noodles |
5 lbs |
| Assorted vegetables (shredded carrots, sliced cucumbers, celery, mushrooms,...) |
5 cups |
| Coconut milk |
2 cups |
| Hot curry paste |
1/4 cup
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| Parsley or coriander, chopped |
1/4 cup |
| Sugar |
1/2 cup |
| Creamy garlic dressing |
1/2 cup |
| Salt |
2 1/2 tsp. |
| Green onions, chopped |
5 stalk |
Directions:
1. Blanche noodles in hot water for 30 seconds. Remove and drain excess water.
2. In a salad bowl, mix curry paste, coconut milk, salt, sugar, and creamy garlic dressing. Mix in vegetables, then noodles. Add chopped parsley or coriander, chopped green onions, and toss. Refrigerate approximately 30 minutes before serving.
3. If desired, top salad with grilled chicken breast.
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