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 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.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 4  cups  grated carrots, finely grated
• 3  green onions, sliced finely
• 6  double kaffir lime leaves, finely sliced
• 1  cup mint leaf
• 1  cup coriander leaves
• 400  g  hokkien noodles, rinsed, then soaked in boiling water 3 minutes, drained

• Dressing

• 1  tablespoon  chile pepper jam or 1  tablespoon  Thai sweet chili sauce
• 2  tablespoons lime juice
• 1  tablespoon fish sauce
• 2  tablespoons palm sugar
• 1⁄4 cup  chicken stock

Directions

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