Carrot and Hokkien Noodle Salad

Total Time
20mins
Prep 20 mins
Cook 0 mins

I came up with this after combining (and altering slightly) two recipes from The Spirit House Restaurant Cookbook. I served this with my Asian Style Oven Baked Duck Legs for my co-host Jewelies birthday. I added two tablespoons of RiffRaffs Hot Pepper Garlic Jelly to the salad too. You could cool the noodles but we used them still hot and it worked just fine.

Ingredients Nutrition

Directions

  1. Combine dressing ingredients, set aside.
  2. Combine salad ingredient, pour dressing over and toss well to combine.

Reviews

(1)
Most Helpful

This is awesome and I don't even like carrots. Everything worked so well together and it was especially good with the duck. Yummy, thank you Jan!

Jewelies December 02, 2007

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